Learn how to make classic Italian Polpette in umido al pomodoro with this delicious recipe.

Polpette in umido al pomodoro

Polpette in umido al pomodoro, or Italian meatballs in tomato sauce, is a timeless recipe passed down through generations. Each family has its own unique twist, whether it’s adding an extra herb, a special cheese, or slow-cooking the meatballs until they’re perfectly tender.

In this version, the meatballs are made with a rich and soft mixture, enhanced with bread soaked in milk, Parmesan cheese, and thyme leaves. After a quick pan-sear, they are gently simmered in a flavorful tomato sauce with pancetta and aromatic herbs, creating an irresistible aroma. This results in a wholesome and appetizing second course, with a thick and tasty sauce that’s perfect for dipping bread.

Serve the Polpette in umido al pomodoro hot and enjoy a classic home-cooked Italian meal that everyone will love.

Other Delicious Meatball Recipes:

• Polpette al sugo
• Polpette in umido
• Polpette al sugo della nonna
• Polpette alla romana
• Polpette di maiale in brodo

Ingredients

• 300g ground beef
• 100g pancetta
• 100g stale bread
• 50ml milk
• 30g Parmesan cheese
• 1 egg
• 1 garlic clove
• Fresh thyme
• Salt and pepper
• Olive oil
• 400g tomato sauce
• Onion, carrot, and celery for soffritto

Instructions

1. Soak the stale bread in milk until soft, then squeeze out excess liquid.
2. In a bowl, mix ground beef, chopped pancetta, soaked bread, Parmesan, egg, minced garlic, thyme, salt, and pepper.
3. Form small meatballs with the mixture.
4. In a pan, heat olive oil and brown the meatballs on all sides. Remove and set aside.
5. In the same pan, prepare a soffritto with chopped onion, carrot, and celery. Add the tomato sauce and let it simmer.
6. Return the meatballs to the pan and cook on low heat for 30 minutes until tender.
7. Serve hot with the tomato sauce.

Total Time: 45 min

Cuisine: Italian