Meatballs in tomato sauce (Polpette)
- Preparation 1 h 15 min
- Cooking 1 h
- Servings 4 à 6
- Freezing Absolutely
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🍝 Juicy Meatballs with Homemade Tomato Sauce: the comfort-food recipe that hits hard
Some recipes are made for weekends, for those moments when you want to slow down and cook something that’s truly worth the time you put into it. This is the kind of meatballs recipe people search for when they want something big, bold, and comforting. These meatballs come out of the oven plump and juicy, perfumed like a special-occasion dinner, then sink into a homemade tomato sauce that leans into the soul of a true meatballs recipe Italian — warm, rich, and deeply satisfying. A real Saturday-night dish perfect for hosting, impressing, or spoiling yourself just because you can.
And this is where the slow-food philosophy kicks in. This recipe takes a little time… because that’s the entire point. Life moves fast. Too fast. We rush from morning to night, eat standing up, breathe halfway. Here, we do the opposite. You chop, you mix, you simmer, you pour yourself a drink, you give yourself permission to slow the hell down. You cook because it feels good. Because it smells incredible. Because it brings people together.
The meatballs start in the oven, then finish gently in the sauce — a tomato sauce made exactly for meatballs, wrapping everything in warmth and depth. And if you love generous classics, this dish lands perfectly on pasta for a full Italian-style meatballs recipe, or simply with warm crusty bread to mop up every last drop.
With a trio of pork, veal, and beef, hidden cheese curds in the center, parmesan, herbs, and chorizo, every meatball is a little festival of flavor. The result is rich, comforting, and perfect for a moment where you want to pause, unwind, and actually taste what you created.
This is a recipe for people who love hosting, for weekend cooks, for anyone wanting to slow down… and especially for those who want to eat something unforgettable.
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✅ Getting the perfect texture
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Use well-soaked bread to keep the meatballs tender and moist.
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Mix the meat gently to avoid packing it too tightly.
✅ Cooking them just right
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Turn the meatballs often under the broiler for even browning.
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Keep the cheese curds very cold so they melt slowly at the center.
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If your meatballs are large, let them cook a little longer in the sauce to stay ultra tender.
✅ Ingredient swaps that work
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Swap pork for ground chicken or turkey if you prefer leaner meatballs.
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Replace kale with spinach or parsley for a milder flavor.
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Add fresh herbs to the sauce for even more aroma.
✅ Storing your meatballs
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Keeps 3 to 4 days in the refrigerator in an airtight container.
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Freezing is possible, but not ideal if you want to maintain the soft texture of the meatballs and the freshness of the sauce.
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If freezing, freeze the meatballs already cooked in the sauce for a better result when reheating.
✅ Make-ahead options
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Form the meatballs the day before so they hold their shape better when cooking.
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Prepare the tomato sauce the day before; the flavor deepens overnight.
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Keep the shaped meatballs raw in the fridge until cooking for a time-saving option.
✅ Serving ideas
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Serve with rice, pasta, or mashed potatoes.
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Add a crisp salad or green vegetables for balance.
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Finish with a shower of fresh parmesan… always a win.
Homemade Tomato Sauce
- 60 ml (¼ cup) olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 7 fresh tomatoes, diced
- 1 can (156 ml / 5.5 oz) tomato paste
- 1 bay leaf
- ½ tablespoon white wine
- ½ teaspoon sugar
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
Meatballs (polpetta)
- 500 ml (2 cups) whole-wheat bread, cut into cubes
- 80 ml (⅓ cup) milk
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 6 garlic cloves, finely chopped
- 2 eggs
- 1 small red onion, finely chopped
- 250 ml (1 cup) grated parmesan, plus extra for serving
- 250 ml (1 cup) finely chopped kale
- 125 ml (½ cup) finely chopped spicy chorizo
- 125 ml (½ cup) finely chopped Genoa salami
- 125 ml (½ cup) finely chopped flat-leaf parsley, plus extra for serving
- 250 ml (1 cup) light ricotta cheese
- 300 g (⅔ lb) medium-lean ground pork
- 300 g (⅔ lb) medium-lean ground veal
- 300 g (⅔ lb) medium-lean ground beef
- 200 g (7 oz) very cold cheese curds
- Freshly ground pepper
- Cooked rice (for serving)
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Preparation
Homemade Tomato Sauce
- Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook for 3 to 4 minutes, stirring regularly.
- Add the remaining ingredients, stir well, and simmer for 15 minutes. Remove the bay leaf, then blend the sauce with an immersion blender (or in a regular blender). Set aside.
Meatballs
- In a large bowl, combine the bread cubes, milk, and lemon juice. Mix well to make sure the bread absorbs the liquid, adding a little more milk if needed. Season with salt and pepper. Let soak for 10 minutes.
- Add all remaining meatball ingredients except the ground meats and cheese curds. Mix well.
- Add the pork, veal, and beef. Season with pepper and gently mix until everything is combined. Form 16 large meatballs (slightly smaller than a tennis ball), inserting 1 or 2 cheese curds into the center of each. Place them on a baking sheet lined with parchment paper.
- Preheat the oven to broil. Cook the meatballs for 5 to 7 minutes, turning occasionally, until nicely browned.
- Bring the tomato sauce to a simmer. Add the meatballs and cook gently for 10 to 13 minutes (more or less depending on their size). If your meatballs are quite large, cook them in two batches.
To help meatballs keep their shape, you always need a binding ingredient. The most effective options are beaten eggs, breadcrumbs, rolled oats, or milk-soaked bread. These ingredients trap moisture, improve cohesion, and ensure a tender, stable texture during cooking.
Breadcrumbs absorb part of the moisture in the mixture, helping you achieve a soft, tender meatball that still holds its shape. They also prevent the meat from becoming dense, keeping the texture light and pleasant to eat.
Two common reasons:
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A mixture that’s too dry. The fix: soak the breadcrumbs or add a little liquid (milk or broth).
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Meat that’s too lean. You need a bit of fat for proper texture and cohesion. The leaner the meat, the more likely the meatballs will crumble.
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