Nonna’s Meatballs In Tomato Sauce – Polpette Di Nonna

Say goodbye to spaghetti and meatballs and hello to a much more authentic Italian way to enjoy this delicious recipe. I have a Nonna’s meatballs recipe straight from our own Nonna’s Kitchen which will leave everyone in the family asking for more!

When we visit family in Rome, these gigantic meatballs are often on the menu at Nonna’s house. And for good reason, the kids absolutely love them.

Served up in a rich homemade tomato sauce, these soft meatballs are big in flavour and everything gets cooked in one pan, so you save on clean up and extra mess.

The meatballs are cooked right in the sauce, making them extra soft, while they absorb the flavours too.

In Italy, you don’t usually see meatballs served with spaghetti as is common in other countries, so we like to serve ours with a range of sides. You can try Authentic Italian Peas or Fried Broccoli to go with yours or even a focaccia on the side.

Check Out More Italian Recipes:

• Tagliatelle Amatriciana
• Italian Fried Broccoli
• Parmesan Focaccia
• Passata Pizza Sauce

Equipment Needed:

• Small/Medium Bowl – To soak the bread chunks in water.
• Grater – To finely grate the parmesan, onion and celery. A box grater is best.
• Sharp Knife and Chopping Board – To peel and chop the carrot, chop the parsley and crush the garlic.
• Large Mixing Bowl – To mix all the ingredients for the meatballs inside. You can use your hands or a wooden spoon to mix everything together.
• Large Plate – To place the prepared meatballs on before adding to the sauce.
• Large Frying Pan or Large Skillet with a Lid – Use a pan with high sides so that the sauce doesn’t spill over the top when you place the meatballs in it.
• Slotted Spoon – I find a slotted spoon is the best thing to turn the meatballs over in the sauce without breaking them apart. You can also use a large spoon too.

Ingredients:

• Crusty Bread Roll: Softens in water to add moisture and texture to the meatballs. A slightly stale bread roll works best.
• Beef Mince (Ground Beef): The base of the meatballs. Choose a variety with some fat content for flavour and juiciness (I am using a mince with around 12% fat content in this recipe).
• Fresh Parsley: Adds a fresh herby flavour to the meatball mixture.
• Salt & Pepper: Seasoning for the recipe.
• Parmesan Cheese: Choose a good quality parmesan cheese like Parmigiano Reggiano for the best flavour.
• Eggs: Binds the meatball mixture together.
• Olive Oil: Used for sauteing the vegetables for the sauce base.
• Celery, Onion & Carrot: Provides a flavour base for the sauce.
• Garlic: Adds depth of flavour to the sauce. Crush the garlic clove with a knife and add in whole.
• White Wine: Deglazes the pan after sauteing the vegetables, adding a touch of acidity and complexity to the sauce.
• Passata & Chopped Tomatoes: The base of the tomato sauce, provides richness and acidity. Use a good quality brand for the best flavour.
• Sugar: A small amount of sugar helps balance the acidity of the tomatoes, giving the sauce a sweeter flavour.

Substitutions and Additions:

Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.

Substitutions:

Meatballs:

• Crusty Bread Roll: If you don’t have a crusty bread roll, breadcrumbs can be used as a substitute. Use about 1 cup of breadcrumbs soaked in a splash of hot water and then drained before adding.
• Meatball mix-ins: Feel free to experiment with different flavourings in the meatballs! From fresh herbs and spices to suit your tastes.
• Cheese variations: While Parmesan is classic, other grated cheeses like Pecorino Romano, Romano, or Asiago can be used for a slightly different flavour.

Tomato Sauce:

• Vegetables: Don’t feel that you have to limit yourself to the traditional mirepoix (celery, onion, carrot). Roasted red peppers, chopped bell peppers, or even a handful of spinach can be added for extra flavour and colour.
• Dried Herbs: A teaspoon of dried oregano, Italian seasoning, or thyme can be added to the sauce along with the garlic for extra flavour.
• Stock: For a richer sauce, add a little beef broth in with the wine used to deglaze the pan.
• Wine alternative: If you don’t have white wine, a splash of red wine or even balsamic vinegar can be used instead for deglazing.
• Chilli Powder or Crushed Chillis: If you like a little heat to your sauce, you can add in some chilli powder to suit your spice levels.

Step-By-Step Guide – How To Make Nonna’s Meatballs

• Mix Gently: Don’t overwork the meatball mixture. Mix until just combined to prevent tough meatballs.
• Chilling Matters: Let the meatball mixture rest in the fridge for at least 30 minutes. This firms them up for easier shaping and prevents crumbling during cooking.
• Stick to The Same Size: Form meatballs into uniform sizes for even cooking. Aim for a size between a golf ball and a tennis ball.
• Simmer, Don’t Boil: Let the sauce simmer gently. This allows the flavours to develop without reducing it too much.

Storage

Storage:

• Cooked meatballs and sauce can be stored together in an airtight container in the fridge for up to 3 days. The flavours will actually meld and develop further over time.

Reheating:

• Reheat leftover meatballs and sauce gently on the stovetop over low heat. Add a splash of water or broth to the pan to prevent sticking as the sauce reheats. Stir occasionally until completely heated through and the meatballs are hot in the centre.

Freezing:

• Tomato Sauce: The sauce can also be frozen on its own. Let it cool completely, then transfer it to a labelled freezer-safe container and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
• Uncooked meatballs: Form the meatballs as directed, then flash freeze them on a baking sheet for about an hour. Once frozen solid, transfer them to a labelled freezer-safe bag or container for up to 3 months. You can defrost them in the fridge overnight or cook them directly from frozen in the simmering sauce, adding extra time to the cooking time to ensure they cook through completely.