Learn to make Polpette al Sugo Gratinate, a savory Italian meatball dish.

Polpette al Sugo Gratinate

Roberto Valbuzzi, chef at Crotto Valtellina, shares his beloved dish, Polpette al Sugo Gratinate, with psychotherapist Michele Mezzanotte in the vodcast ‘La ricetta che ti fa felice.’ A classic Italian recipe, these meatballs evoke feelings of home, family, and sharing. Preparing these meatballs can be a joyful activity for the whole family, involving even the little ones in a process that is both simple and meaningful.

This rich, flavorful dish is a delightful twist on classic meatballs in sauce. The meatballs are first fried, then enveloped in a robust tomato sauce, and finally topped with a generous sprinkle of grated cheese. The final gratin creates a delicious golden crust, while the tomato keeps the meatballs tender and juicy. Perfect as a main course for Sunday lunch or a cozy family dinner, Polpette al Sugo Gratinate is best served hot, straight from the pan. Don’t forget some slices of bread to enjoy the irresistible sauce!

Explore More Homemade Meatball Recipes:

• Baked Meatballs
• Meatballs with Potatoes
• Grandma’s Meatballs in Sauce

Ingredients

• 500g ground beef
• 1 egg
• 50g breadcrumbs
• 50g grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for frying
• 500ml tomato sauce
• 100g grated mozzarella cheese

Instructions

1. In a bowl, mix ground beef, egg, breadcrumbs, Parmesan cheese, salt, and pepper until well combined.
2. Shape the mixture into small meatballs.
3. Heat olive oil in a frying pan over medium heat and fry the meatballs until golden brown on all sides.
4. In a separate pot, heat the tomato sauce.
5. Add the fried meatballs to the tomato sauce and let them simmer for 20 minutes.
6. Transfer the meatballs and sauce to a baking dish, sprinkle with mozzarella cheese.
7. Bake in a preheated oven at 180°C (356°F) for 15 minutes or until the cheese is golden and bubbly.

Serve hot with slices of crusty bread.

Total Time: 60 min

Cuisine: Italian