Traditional Southern Italian meatballs in tomato sauce are a timeless comfort food passed down through generations of Italian grandmothers, especially in Southern Italy.
Known as polpette al sugo, these tender, flavorful meatballs are slowly simmered in a rich tomato sauce, filling the kitchen with irresistible aromas. Unlike Italian-American meatballs, authentic Southern Italian meatballs are smaller, softer, and deeply infused with simple, high-quality ingredients.
Ingredients (serves 4)
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1 lb (450 g) ground beef (80/20 for best flavor)
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½ lb (225 g) ground pork
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1 cup stale bread, soaked in milk and squeezed dry
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2 large eggs
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¾ cup grated Parmigiano Reggiano
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2 cloves garlic, finely minced
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2 tbsp fresh parsley, finely chopped
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Salt, to taste
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Black pepper, to taste
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Olive oil, for frying
- 1 jar San Marzano tomato basil sauce (24 oz)
Procedure
Prepare the meatball mixture
In a large bowl, combine the ground beef and pork. Add the soaked bread, eggs, grated Parmigiano Reggiano, garlic, parsley, salt, and black pepper.
Gently mix using your hands until just combined. Do not overwork the mixture to keep the meatballs tender.
Shape the meatballs
With slightly damp hands, form medium-sized meatballs (about the size of a golf ball).
Brown the meatballs
Heat a generous amount of olive oil in a large skillet over medium heat.
Brown the meatballs on all sides until golden. They do not need to be fully cooked at this stage. Remove and set aside.
Simmer in tomato sauce
Pour the San Marzano tomato basil sauce into a wide pot and bring to a gentle simmer.
Carefully add the browned meatballs to the sauce.
Slow cook
Cover partially and let simmer on low heat for 35–45 minutes, stirring occasionally. The meatballs will finish cooking and absorb the rich tomato flavors.
Serve
Serve hot with crusty Italian bread, over pasta, or simply on their own. Finish with extra grated Parmigiano Reggiano if desired.
Flavor balance tips
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Fat for tenderness: A mix of beef and pork ensures juicy, flavorful meatballs. Lean meat alone can result in a dry texture.
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Cheese as umami: Parmigiano Reggiano adds depth and savoriness—don’t overdo it, or it may overpower the meat.
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Garlic restraint: Finely mince the garlic and use it sparingly to enhance, not dominate, the overall flavor.
