Meatballs in Tomato and Basil Sauce (Polpette al Sugo)

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Hello there!

Sooo… this is my very first recipe on the blog! *round of applause in the background*

I will admit I spent a lot of time reflecting on which recipe I should start with and in the end I decided to go with one of my favorite childhood dishes: Meatballs, or how say in Italian, “Polpette”! Growing up in Italy, meatballs were a staple in every household: my Mom enjoyed making them and we sure loved eating them!

There’s a very simple reason behind her love for Polpette: they’re relatively cheap, they’re easy to make, they can be eaten both hot or cold, and last but not least, both adults and children love them… sounds like a total win to me! Polpette can be either cooked in the oven or in a regular frying pan: I prefer the former when making meatballs for parties, with no sauce, but definitely the latter when paired with tomato sauce… or any type of sauce for that matter.

The mint I used here is totally optional but I really like it as it brings a distinct yet subtle flavor to the recipe.

You can have fun with it and switch a few ingredients, such as the type of cheese or the kind of ground meat: turkey work just as fine if you don’t eat pork nor beef.

Without further ado, here’s the recipe.

Bon appetit!