Polpette al sugo (Meatballs in sauce) There’s something magical about the way Mama makes her meatballs. Each one is hand-rolled with care, combining the perfect blend of ground meat, breadcrumbs, fresh parsley, garlic, and a touch of grated cheese. But it’s not just the ingredients—it’s the tradition and love behind every step. Once rolled, they’re simmered gently in her signature tomato sauce, a recipe passed down through generations. The sauce soaks into the meatballs, creating a tender, flavorful bite that’s impossible to resist. And to make the experience truly special, Mama loves pairing her meatballs with a glass of her favorite red wine, @Gratsi Wine The bold, smooth flavors of the wine perfectly complement the richness of the dish, making every bite and sip a celebration of tradition. Mama says it’s not just about feeding the stomach but the soul. And with every bite, you can taste the care and heritage that make these meatballs a true family treasure🥰
#meatballs #polpette #italiancooking #southernitaly #italy #cook #cooking #chef #sandiego #foodnetworkfinds #california #super_italy #italia #food #Recipe Ingredients: • 3 lbs ground beef • ½ cup milk • 3 sprigs parsley, finely chopped • 2 cloves garlic, minced • ¼ cup grated Parmesan • 8 eggs • Salt and pepper, to taste • 2½ cups breadcrumbs • ¼ cup Gratsi Red Wine • 1 cup avocado oil (for searing) Instructions: 1. Mix: Combine all ingredients (except avocado oil) in a large bowl. Mix gently to keep meatballs tender. 2. Shape: Form into 3-ounce meatballs and place on a parchment-lined baking sheet. 3. Sear: Heat oil in a skillet over medium-high heat. Sear meatballs on all sides until golden, 1–2 minutes per side. 4. Simmer: Transfer meatballs to simmering marinara sauce. Cover and cook on low-medium heat for 20 minutes. Serve with pasta, crusty bread, or enjoy on their own. Garnish with Parmesan and parsley!