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–+ servings
meatballs in cheesy tomato sauce

Tomato Cheesy Meatballs (Polpette)

771kcal
5 from 1 vote
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Prep 20 minutes
Cook 20 minutes
Rest Time 5 minutes
Total 45 minutes
Everyone raves about ‘Polpette’ or, as we know it, Cheesy Meatballs bathed in a rich, cheesy tomato sauce. This dish combines perfectly seasoned beef with a luxurious tomato sauce infused with beef broth, garlic, and Italian herbs. Melted mozzarella and Parmesan cheeses add a creamy richness, creating a flavor-packed meal perfect for any occasion.
Servings 6
Course Dinners
Cuisine Mediterranean

Ingredients

Meatballs:
Sauce:

Equipment

Method

Preparation
  1. Prepare the breadcrumbs by leaving out white bread on the sideboard for it to harden, then crumble it using a mini mixer or, if you prefer, crumble by hand. Alternatively, use store-bought breadcrumbs.
    Note:Alternatively, put in the oven at 180°C, 356°F, Gas 4 for 10 minutes, and turn halfway through.
  2. Finely chop the onion and mince the garlic. Set aside.
  3. Grate both cheeses and set aside.
  4. Chop the herbs and set aside.
Meatballs
  1. In a large mixing bowl, combine ground beef, breadcrumbs, egg, finely chopped onion, minced garlic, grated Parmesan cheese, fresh parsley, dried oregano, salt, and pepper. Mix until well combined.
  2. Form the mixture into small meatballs, about the size of a golf ball.
  3. Heat 2 tablespoons of oil in a large frying pan (skillet) over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove and set aside.
    Note:We prefer to put ours in the oven. Pour the oil on a baking tray, add the meatballs, and cook for 30 minutes at 180°C, 356°F, Gas 4.
Sauce
  1. In the same skillet or a different one, add 2 tablespoons of oil. Sauté the finely chopped onion until translucent.
  2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Pour in the 150 ml beef broth (or vegetable broth) and 1 tbsp balsamic vinegar or red wine vinegar
  4. Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, sugar, salt, and pepper. Let the sauce simmer for about 15-20 minutes, stirring occasionally.
  5. Optional - using a stick blender puree the sauce. We tilt the pan slightly and blend the sauce at the deep end.
  6. Add the browned meatballs to the sauce and let them cook for another 15 minutes, ensuring they are cooked through.
Cheese
  1. If you haven't preheated your oven, now's the time to set it to 180°C, 356°F, Gas 4.
  2. Transfer the meatballs and sauce to an oven-safe dish if your skillet is not oven-safe.
  3. Sprinkle the grated mozzarella and Parmesan cheese evenly over the top.
  4. Place the dish in the preheated oven and bake for about 15 minutes, or until the cheese is melted and bubbly.
  5. Garnish with fresh basil or parsley before serving.

Nutrition

Calories771kcalCarbohydrates25gProtein41gFat56gSaturated Fat20gPolyunsaturated Fat7gMonounsaturated Fat22gTrans Fat1gCholesterol166mgSodium1148mgPotassium847mgFiber3gSugar7gVitamin A675IUVitamin C14mgCalcium416mgIron5mg

Notes

Here are some top tips to help you succeed in making Cheesy Meatballs like a pro:
  1. Use high-quality ground beef for the meatballs to ensure the best flavor and texture.
  2. When combining the meatball ingredients, mix just until combined. Overmixing can lead to dense, tough meatballs.
  3. Use a cookie scoop or your hands to form evenly-sized meatballs. This ensures they cook uniformly and at the same rate.
  4. Browning the meatballs on the stovetop or in the oven before adding them to the sauce helps develop a deeper flavor and a pleasing texture.
  5. For extra assurance, you can chill the meatballs in the refrigerator for at least 30 minutes before cooking to help them hold their shape.
  6. After sautéing the onions and garlic, deglaze the pan with red wine vinegar to lift all the flavorful bits stuck to the bottom. Allow the vinegar to reduce to concentrate its flavors.
  7. Avoid skipping the part where the meatballs simmer in the tomato sauce, it helps the meatballs absorb the sauce’s flavors and stay moist instead of the dreaded hard and tough exterior.
  8. When the sauce is off the heat, slightly stir the cheeses into it; this prevents them from becoming grainy and ensures a smooth, creamy texture.
  9. Before serving, let it rest for 5 minutes for the best flavor and texture.
  10. Meat: Substitute ground beef with ground turkey or chicken for a lighter version of the meatballs.
  11. Herbs & Spices: Experiment with different herbs, like thyme or rosemary, for a unique twist. For a spicier kick, add a pinch of cayenne pepper or more red pepper flakes to the sauce.
  12. Vegetarian: Use a combination of finely chopped mushrooms and cooked lentils as a base for vegetarian meatballs.
  13. Cheese: Use dairy-free or regular cheese. Substitute mozzarella with provolone or cheddar for a different cheesy flavor profile.
  14. Bread: Use gluten-free or regular and only use white as brown will change the flavor of the meatballs.

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