Learn to make Polpette con Sughetto Cremoso, a creamy Italian meatball dish.

Polpette con Sughetto Cremoso

Indulge in the delightful flavors of Polpette con Sughetto Cremoso, inspired by Luca Argentero’s favorite dish from the vodcast “Discorsi in osteria.” Chef Cesare Battisti offers a fresh take on traditional Italian meatballs in sauce, embodying the essence of home cooking and the charm of simple, delicious food.

In this version, tender beef meatballs are simmered in a particularly creamy and enveloping tomato sauce. The secret lies in the cooking base, enriched with white wine and butter, giving the sauce a dense and velvety texture. These meatballs become even more succulent and flavorful, perfect to pair with classic mashed potatoes or toasted bread for a satisfying dip.

Discover how to prepare Polpette con Sughetto Cremoso and bring the taste of tradition to your table, enhanced by stories of memories and passions.

Try Other Variations:

• Gratinated Meatballs in Sauce
• Stewed Meatballs in Tomato Sauce
• Roman-style Meatballs

Ingredients

• 500g ground beef
• 100g breadcrumbs
• 50g grated Parmesan cheese
• 1 egg
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 200ml white wine
• 400g tomato sauce
• 50g butter

Instructions

1. In a bowl, mix the ground beef, breadcrumbs, Parmesan, egg, salt, and pepper. Form small meatballs.
2. Heat olive oil in a pan and brown the meatballs on all sides. Remove and set aside.
3. In the same pan, add chopped onion and sauté until golden. Pour in white wine and let it evaporate.
4. Add tomato sauce and butter, stirring until butter melts and sauce thickens.
5. Return meatballs to the pan, cover, and simmer for 30 minutes until cooked through.
6. Serve hot with mashed potatoes or toasted bread.

Total Time

45 min

Cuisine

Italian