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Polpette al Sugo di Pomodoro Fresco (Meatballs in Fresh Tomato Sauce)

Chef Gianluca Deiana Abis Plating the Meatball with fresh Tomato sauce
Chef Gianluca Deiana Abis Plating the Meatball with fresh Tomato sauce

Polpette al Sugo di Pomodoro Fresco

By Master Chef Gianluca Deiana Abis


History

Polpette (meatballs) are a traditional Italian dish that varies from region to region. This version comes from southern Italy, where fresh tomatoes and simple, high-quality ingredients are used to create a flavorful, comforting meal. The sugo di pomodoro fresco (fresh tomato sauce) brings out the natural sweetness of ripe tomatoes and is the perfect accompaniment to the savory, tender meatballs.


Ingredients

For the Meatballs:

  • 500g ground beef (or a mix of beef and pork)

  • 1 egg

  • 100g fresh breadcrumbs (preferably from Italian bread)

  • 50g Parmigiano Reggiano, grated

  • 2 cloves garlic, minced

  • Fresh parsley, chopped

  • Salt & pepper to taste

  • Extra virgin olive oil for frying

For the Tomato Sauce:

  • 1kg fresh tomatoes, peeled and chopped (or use San Marzano if not in season)

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tbsp extra virgin olive oil

  • Salt & pepper to taste

  • Fresh basil for garnish

Instructions

  1. In a bowl, combine the ground beef, egg, breadcrumbs, Parmigiano Reggiano, garlic, and parsley. Season with salt and pepper.

  2. Mix everything well and shape the mixture into meatballs, about 4 cm in diameter.

  3. In a large frying pan, heat olive oil over medium heat. Fry the meatballs until they are golden brown on all sides, about 5–7 minutes. Remove them from the pan and set aside.

  4. In the same pan, add the onion and garlic and sauté until softened.

  5. Add the fresh tomatoes and cook over medium heat for 15 minutes, allowing the sauce to reduce and thicken slightly. Season with salt and pepper.

  6. Gently place the meatballs back into the sauce, covering them with the tomato mixture. Simmer for 25–30 minutes, allowing the flavors to meld.

  7. Garnish with fresh basil before serving.


Wine Pairing 🍷

A Chianti or Montepulciano d'Abruzzo pairs wonderfully with this rich, hearty dish, as the acidity and fruitiness of these wines balance the savory meatballs and fresh tomato sauce.


Chef Tip

For an even richer flavor, add a splash of red wine to the sauce while it simmers. Let it cook off for a few minutes before adding the tomatoes.

This dish is a perfect combination of tender, flavorful meatballs and vibrant tomato sauce. Serve with a slice of crusty Italian bread for dipping! Buon appetito! 🍝

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