Carina’s Version of “Polpette al Sugo”


This is my very own quick version of a sort of “Polpette al Sugo” – the original we often have when back in Italy – nothing can beat those wonderful fresh Italian tomatoes and their addictive (at least for us) “ mozzarella di buffalo

Prep time 20 mins cooking time 45 mins Serves 4

1 lb. lean beef, minced 2 x (or Chicken, if you prefer)
1 x cup fresh white breadcrumbs
2 x garlic cloves, crushed
3 x Tbsp Parsley, chopped finely
Salt and pepper, to your taste
1x egg, slightly beaten
150 g x mozzarella cheese (cut into appr. 16 small cubes)
1x Tbsp vegetable oil
1 x large onion, finely chopped
400 g x fresh tomatoes, skin removed and squashed with your hands
1 x pack of spaghetti


1.. Take a bowl; add beef, breadcrumbs, garlic, half the parsley, salt and pepper and the egg, mix well.
2.. Take one of the previously cut cheese cubes and 1 large tsp of beef mixture and cover the cube with this.
3.. Take large pan, heat oil, add prepared meat balls and brown on all sides on medium heat.


4.. Add chopped onion, cook for 3-5 mins, and then add all the tomatoes with their juice. Simmer, cover with lid and cook for another 30 minutes.


5.. Uncover pan and continue cooking for another 10 mins, so that sauce will reduce and slightly thickens.


6.. While all this is going on, boil your spaghetti following packet instructions; but keep ‘tasting and testing’ – don’t overcook pasta.
7.. When done, drain and put into a slightly warmed big bowl.


8.. Serve with the Meat Balls, sprinkled with the remaining parsley, from a separate bowl.


With this I often just serve a nice crisp green salad or a tomato salad, which JS loves very much.

Also occasionally I add a couple of teaspoons of Curry powder to the meat mixture – it always depends who is coming and joins us for a meal. It really is purely a question of individual taste.

Of course you can also use tinned chopped tomatoes if you really have to.

Buon Appetito – Guten Appetit


13 thoughts on “Carina’s Version of “Polpette al Sugo”

    • Ciao Anna, thank you so much for your kind comment. Who could not like “polpette” – and by the way, I sometimes take a variation of hardish cheese for the filling – I think an olive could be nice, too. Will have to try this one. The original ‘polpette’ I will have once we are back in Italy 🙂 🙂

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