Italian meatballs, known as “polpette” in Italian, are a beloved and iconic dish within Italian cuisine. They are typically made from a mixture of ground meat, breadcrumbs, eggs, herbs, and seasonings, formed into round balls and then either fried, baked, or simmered in sauce. I discovered that in Italy you don’t eat spaghetti and meatballs together. Spaghetti is considered a primo piatto (first dish) and Meat is a secondo piatto (second plate). Therefore they should not be combined. Personally I think they are missing out on something.
The Abruzzi meatballs, also known as “Polpette alla Abruzzese,” originate from the Abruzzo region in central Italy. They are a traditional Italian dish, typically made with a combination of ground meat, bread crumbs, eggs, cheese, herbs, and sometimes other ingredients, shaped into small balls and fried or baked. These are bite sized and served as an appetizer or as a meal. These are tiny meatballs, about 10 -15 grams each.
In my recipe presented here, the meatballs are bigger and weigh approximately 50 – 55 grams each. These meatballs are served in a rich tomato-based sauce. The sauce might be a simple marinara or tomato passata, seasoned with herbs and sometimes a hint of red pepper flakes for a bit of heat. The meatballs are simmered gently in the sauce, allowing the flavors to meld together beautifully.
The versatility of these meatballs is a significant part of their charm; they can be served as a standalone dish, paired with pasta (such as spaghetti or rigatoni), nestled in a sandwich, or even served alongside crusty bread to mop up the flavorful sauce.
History
The origins of Italian meatballs are believed to trace back to ancient Roman cuisine. Ground meat mixed with various fillers and seasonings was a common method to make the most of available ingredients. Over time, this dish evolved within Italian culinary traditions and became an integral part of Italian-American cuisine, particularly associated with the region of Southern Italy.
Italian cuisine tends to focus on regional and seasonal ingredients, with recipes varying significantly from one region to another. While pasta is a staple in Italy, how it’s served and with what it accompanies can differ widely. Meatballs, known as “polpette” in Italian cuisine, are often served as a separate dish or paired with pasta in some regions but not always with spaghetti. For instance, in Italy, you might find meatballs served with a tomato sauce as a secondo (main course) or appetizer rather than alongside spaghetti.
Pasta in Italy is often paired with specific sauces that complement the type and shape of pasta. Spaghetti might be served with ragù (a meat-based sauce), tomato sauce, seafood, or even simple olive oil and herbs, among other traditional pairings.
It’s essential to remember that Italian cuisine is diverse and varies across regions, so while spaghetti and meatballs are delicious, the dish as it’s commonly known in the United States isn’t a classic or common Italian preperation.
Traditional Italian Meatballs
Ingredients
Meatballs
- 500 grams ground meat (beef and pork)
- 1 clove garlic minced
- 1/2 cup milk
- 3 slices bread remove crusts, I use 1 day old Italian and if it is extra thick use 2 slices
- 1 eggs
- 60 grams freshly grated cheese (Grana Padano cheese or Parmigiano Reggiano)
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
Sauce
- 1/4 cup olive oil
- 4 garlic cloves (minced)
- 1 tbsp dry basil or 4 fresh basil leaves, cut by hand
- 1/2 tsp red pepper flakes
- 2 tsp parsley
- 800 grams can crushed tomatoes or passata
Instructions
For the meatballs
- Preheat oven to 220 C or 430 F.
- Place bread into a small bowl, add in the milk to moisten. Allow the bread to soak up all the moisture.
- Place the meat into a large bowl. Add in the rest of the ingredients, the eggs, the cheese, the seasonings and the moistened bread. (Crumble the moistened bread with your hands when adding to the meat). Mix the contents of the bowl well.
- Shape into round meatballs, approximately 50 grams each.
- Cover a baking tray with baking paper and brush with olive oil. Place meatballs onto the baking tray.
- Bake the meatballs for 15 minutes, they will not be fully cooked but ready to add into the sauce to continue cooking,.
For the sauce
- Homemade Italian meatballs must be smothered in a delicious tomato sauce (sugo), follow the steps below to create the perfect marinara sauce for this dish.
- In a very large pot, heat olive oil on medium heat. Stir in minced garlic and red pepper flakes, cooking just until fragrant. About 2 minutes, do not brown the garlic.
- Turn heat down to medium-low and add all 800 grams of crushed tomatoes or passata, stirring well. Stir in all spices. Cover pot with lid. Allow mixture to come to a boil. Add 1/2 cup water. Lower to simmer and cook sauce for 15 minutes (lid on). Add the precooked meatballs into the sauce and continue cooking an additional 45 minutes (lid 3/4 of the way on). This is to thicken the sauce. The longer the cooking, the stronger the flavor.
