Polpette al Pomodoro

Meatballs in Tomato Sauce

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

There must be a thousand ways to make polpette, Italian meatballs, but the recipe I have given here is more or less the best-loved one in Italy. In lean times, when meat was scarce, the quantity of bread would be increased—it remains a good way of making the recipe stretch! The meatballs are fried first, before being immersed into the sauce, so that they do not disintegrate and make a rather strange and lumpy Bolognese type sauce!