Italian Meatballs in Tomato Sauce (Polpette al Sugo)
Passionate Italian cooks will get indignant about the mention of spaghetti and meatballs. Polpette al Sugo is just fine without pasta.
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Ingredients
- 450 g ground beef (5 to 10% fat)
- 1 egg
- 1-2 thick slices dry bread (crusty Italian or French bread preferred) processed into crumbs
- milk, as necessary to soak the bread
- 40 g Pecorino cheese, grated
- 1-2 tbsp parsley, fresh chopped, (see note 1)
- 1-2 tbsp oregano, fresh chopped, (see note 1)
- salt
- pepper
- flour, for dusting
- 425 g tomato sauce, canned or freshly made
- ½ onion, chopped
- 1 sprig rosemary
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