Italian Cuisine
Baked Italian Polpette in Tomato Sauce
Baked polpette are the ultimate symbol of Italian home comfort, featuring succulent, tender meatball spheres simmered within a rich tomato sauce. Unlike basic meatballs, authentic Italian variants incorporate grated parmesan and milk-soaked white bread, making their interior texturally plush, light, and melt-in-your-mouth soft. Strained tomato passata simmered with garlic and basil cloaks the meat during baking, transferring a bright acidity while locking in structural moisture. It represents an exceptional family meal that develops an even deeper flavor profile the following day.
Dishday
Recipe overview
- Total time
- 40 min
- Prep
- 20 min
- Cooking
- 20 min
- Servings
- 2
- Difficulty
- Medium
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 490 kcal
- Protein
- 28 g
- Fat
- 32 g
- Carbs
- 22 g
- Fiber
- 3.5 g
Step by step
Method
- 01
Submerge the white bread pieces in warm milk within a small b…
Submerge the white bread pieces in warm milk within a small bowl and let rest for 5 minutes until fully saturated to guarantee a soft meatball crumb.
- 02
In a deep bowl, combine the ground meats, half of the grated…
In a deep bowl, combine the ground meats, half of the grated parmesan, one minced garlic clove, salt, and the bread squeezed clean of excess milk. Toss quickly until just combined.
- 03
Shape the mixture into small, uniform balls roughly the size…
Shape the mixture into small, uniform balls roughly the size of a walnut. Lightly dampen your palms with water to prevent sticking and ensure a smooth surface.
- 04
Heat a tablespoon of olive oil in a skillet over medium-high…
Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear the polpette for 4-5 minutes, turning carefully, until a light golden crust seals the exterior.
- 05
In a separate small pan, heat the remaining oil and sauté the…
In a separate small pan, heat the remaining oil and sauté the second minced garlic clove for 1 minute. Add the tomato passata, chopped basil, a pinch of salt, and simmer for 5 minutes.
- 06
Arrange the seared meatballs in a single layer inside an oven…
Arrange the seared meatballs in a single layer inside an ovenproof baking dish. Pour the hot tomato sauce evenly over the top until the spheres are nearly submerged.
- 07
Dust the dish with the remaining grated parmesan and place in…
Dust the dish with the remaining grated parmesan and place into an oven preheated to 190°C. Bake for 15 minutes until the tomato sauce bubbles thickly and the cheese turns golden brown.
Dishday
Useful advice
Cooking tip
To yield exceptionally tender polpette, do not overwork the meat mixture, as over-mixing tightens the protein bonds and makes the spheres dense.
How to serve
Serve hot directly in the baking casserole, strewn with fresh basil leaves and additional parmesan. Accompany with pasta or crusty ciabatta for dipping into the sauce.
How to store
The raw shaped meatballs can be frozen ahead, while the finished baked dish keeps beautifully in the fridge for up to 2 days.
Note
Utilizing a blend of beef and pork ensures a perfect harmony between rich meaty depth and essential juiciness.
