How to Make the Softest Italian Meatballs in Tomato Sauce (No Frying)

#meatballs #familydinner #italianfood
How to Make the Softest Italian Meatballs in Tomato Sauce (No Frying)

Learn how to make authentic Italian Meatballs (Polpette al Sugo) recipe — incredibly soft, juicy, and simmered slowly in a rich tomato sauce. Unlike many recipes, there is no frying or baking required. By dropping the meatballs directly into the sauce, they stay incredibly tender and infuse the tomato base with amazing flavor. It’s the ultimate Italian comfort food and perfect for a family Sunday dinner.

The secret to a meatball that melts in your mouth? My family’s trick: using milk-soaked bread (pan bagnato) and a specific blend of ground beef and pork. This ensures they never turn out tough or dry. This is the best meatball recipe for anyone who wants a "no-mess" meal!

Ingredients:
For the Meatballs:
1 lb ground beef
1/2 lb ground pork
2 slices of bread (soaked in milk and squeezed dry)
1 large egg
1 cup grated Parmigiano Reggiano
1 garlic clove, grated
Salt & black pepper (to taste)

For the Sauce:
Extra virgin olive oil
3 garlic cloves, whole
2 jars tomato passata
2 cans whole peeled tomatoes (crushed)
1/2 cup water
Fresh basil
Salt & black pepper (to taste)

Instructions:
1. In a large pot, heat olive oil over medium heat. Add whole garlic cloves to infuse the oil.
2. Pour in the tomato passata, crushed tomatoes, and water. Season with salt, pepper, and fresh basil. Bring to a gentle simmer.
3. In a large bowl, combine beef, pork, soaked bread, egg, Parmigiano, grated garlic, salt and pepper. Mix it all up!
4. Roll the mixture into meatballs and drop them directly into the simmering sauce.
5. Cook on low heat for about 40 minutes. Stir gently a few times to ensure even cooking.