Polpette Alla Milanese

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Polpette Alla Milanese, or Milanese-style meatballs, is a cherished dish originating from the vibrant city of Milan in northern Italy. This traditional Italian comfort food highlights the culinary legacy of the area and passion for substantial, rich cuisine.

For centuries, meatballs—the Italian term polpette—have been a mainstay of Italian cooking. Using premium ground beef, aromatic herbs, and the unusual inclusion of mortadella—a heat-cured pork sausage from Bologna—the Milanese rendition stands out.

Usually presented as a main course, these meatballs are accompanied by creamy polenta or crusty bread to help to absorb the rich tomato sauce. Simple ingredients turned into a wonderful, filling dinner that gathers families around the dinner table reflects the core of Italian home cooking.

Polpette Alla Milanese
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Polpette Alla Milanese

Recipe by Travel S HelperCourse: MainCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes
Calories

350

kcal

Polpette Alla Milanese, a beloved Italian comfort food, is a staple in northern Italy's culinary heritage. This version, known as Milanese-style meatballs, uses high-quality ground beef, aromatic herbs, and mortadella, a heat-cured pork sausage from Bologna. These meatballs are served as a main course, often accompanied by creamy polenta or crusty bread. The recipe involves combining ground beef, chopped mortadella, breadcrumbs, Parmigiano-Reggiano cheese, eggs, garlic, parsley, salt, black pepper, olive oil, onion, crushed tomatoes, dried oregano, and fresh basil leaves.

To make the meatballs, mix ground beef and pork, sauté onions, and add crushed tomatoes and dried oregano. Simmer on low heat for 30 minutes, then stir in fresh basil leaves just before serving. For a more flavorful dish, use a mix of ground beef and pork, or substitute mortadella with prosciutto or pancetta. These meatballs can be made ahead and reheated, or baked in the oven for a lighter version.

Ingredients

  • 500g ground beef (80% lean)

  • 100g mortadella, finely chopped

  • 1 cup breadcrumbs

  • 1/2 cup grated Parmigiano-Reggiano cheese

  • 2 large eggs, lightly beaten

  • 2 cloves garlic, minced

  • 1/4 cup fresh parsley, finely chopped

  • 1 teaspoon salt

  • 1/2 tsp black pepper

  • 2 tbsp olive oil

  • 1 onion, finely chopped

  • 2 cans (400g each) crushed tomatoes

  • 1 tsp dried oregano

  • 1/4 cup fresh basil leaves, torn

Directions

  • In a large bowl, combine the ground beef, chopped mortadella, breadcrumbs, Parmigiano-Reggiano, eggs, minced garlic, parsley, salt, and pepper. Mix well with your hands until all ingredients are evenly distributed.
  • Form the mixture into meatballs, each about 2 inches in diameter. You should get approximately 16-20 meatballs.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning them to ensure even browning on all sides. Remove the meatballs and set aside.
  • In the same skillet, add the remaining olive oil and sauté the chopped onion until translucent, about 5 minutes.
  • Add the crushed tomatoes and dried oregano to the skillet. Bring the sauce to a simmer, then carefully return the meatballs to the skillet.
  • Cover and simmer on low heat for about 30 minutes, or until the meatballs are cooked through and the sauce has thickened.
  • Stir in the fresh basil leaves just before serving.

Notes

  • For the best flavor, use a mix of ground beef and pork (70% beef, 30% pork).
  • If mortadella is unavailable, you can substitute it with prosciutto or pancetta.
  • Serve with creamy polenta, pasta, or crusty bread to soak up the delicious sauce.
  • These meatballs can be made ahead and reheated, as the flavors often improve over time.
  • For a lighter version, you can bake the meatballs in the oven at 200°C (400°F) for about 20 minutes before adding them to the sauce.
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