Polpette al Sugo

Ingredients

• 2 slices stale white bread, crusts removed and torn into pieces
• 1/2 cup whole milk
• 1 lb ground beef
• 1/2 lb ground pork
• 1 large egg
• 1/2 cup finely grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 3/4 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 3 tbsp olive oil, divided
• 1 small yellow onion, finely diced
• 1 (28 oz) can crushed tomatoes
• 1/2 tsp dried oregano
• Crusty bread or cooked pasta, for serving

Before you cook

• Tear the bread into small pieces and place it in a shallow bowl with the milk, letting it soak for 5 minutes
• Squeeze the soaked bread firmly to remove the excess milk, then crumble it into a large mixing bowl
• Add the ground beef, ground pork, egg, Parmesan, garlic, parsley, salt, and pepper to the bowl with the bread
• Mix the meat mixture gently with your hands just until combined, taking care not to overwork it
• Roll the mixture into 16 to 18 meatballs about 1.5 inches across
• Dice the onion finely

Steps

1. Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat
2. Add the meatballs to the skillet in a single layer, working in batches if needed to avoid crowding
3. Brown the meatballs about 2 minutes per side, turning until all sides are seared, then transfer them to a plate
4. Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet
5. Add the diced onion and cook, stirring occasionally, for 7 minutes until softened and translucent
6. Pour in the crushed tomatoes and stir in the dried oregano
7. Bring the sauce to a gentle simmer and cook uncovered for 10 minutes to let it concentrate
8. Nestle the browned meatballs back into the sauce
9. Cover the skillet partially and simmer on low for 25 minutes, turning the meatballs once halfway through
10. Taste the sauce and adjust the salt as needed
11. Spoon the meatballs and sauce into bowls
12. Serve hot with crusty bread or over cooked pasta