Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>30<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>45<\/p>minutes<\/span><\/div><\/span>Calories<\/span>350<\/p>kcal<\/span><\/div><\/div><\/div>Polpette alla Milanese is not simply a dish\u2014it\u2019s a quiet ceremony in a northern Italian kitchen, where the scent of crushed tomatoes clings to the air like memory. These Milanese-style meatballs begin not with precision, but with touch and instinct: a handful of ground beef softened by minced mortadella, breadcrumbs stirred through like a breadcrumbed past, garlic and parsley echoing Nonna\u2019s wooden chopping board. Parmigiano-Reggiano lends its grainy nobility, while eggs bind the mixture like whispered tradition. Once browned, the meatballs are cradled in a sauce of saut\u00e9ed onions and crushed tomatoes, simmered gently with dried oregano until the fat rises and glistens like oil paint on a still life. A last flourish of torn basil\u2014always fresh\u2014brings the sauce to life. They\u2019re often served with polenta, creamy and warm as a grandmother\u2019s embrace, or a torn hunk of crusty bread that has sopped up centuries of kitchen stories. Polpette alla Milanese is not fast food. It\u2019s food that waits. Food that remembers. And in the gritty char at the edges of the pan, or the sweetness that slips from tomato into meat, there is something unexpectedly beautiful: the taste of home, made real.<\/p>
Ingredients<\/h3>- <\/span>
500g ground beef (80% lean)<\/span><\/p><\/li>- <\/span>
100g mortadella, finely chopped<\/span><\/p><\/li>- <\/span>
1 cup breadcrumbs<\/span><\/p><\/li>- <\/span>
1\/2 cup grated Parmigiano-Reggiano cheese<\/span><\/p><\/li>- <\/span>
2 large eggs, lightly beaten<\/span><\/p><\/li>- <\/span>
2 cloves garlic, minced<\/span><\/p><\/li>- <\/span>
1\/4 cup fresh parsley, finely chopped<\/span><\/p><\/li>- <\/span>
1 teaspoon salt<\/span><\/p><\/li>- <\/span>
1\/2 tsp black pepper<\/span><\/p><\/li>- <\/span>
2 tbsp olive oil<\/span><\/p><\/li>- <\/span>
1 onion, finely chopped<\/span><\/p><\/li>- <\/span>
2 cans (400g each) crushed tomatoes<\/span><\/p><\/li>- <\/span>
1 tsp dried oregano<\/span><\/p><\/li>- <\/span>
1\/4 cup fresh basil leaves, torn<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- 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.<\/li>
- Form the mixture into meatballs, each about 2 inches in diameter. You should get approximately 16-20 meatballs.<\/li>
- 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.<\/span><\/li>
- In the same skillet, add the remaining olive oil and saut\u00e9 the chopped onion until translucent, about 5 minutes.<\/li>
- Add the crushed tomatoes and dried oregano to the skillet. Bring the sauce to a simmer, then carefully return the meatballs to the skillet.<\/li>
- Cover and simmer on low heat for about 30 minutes, or until the meatballs are cooked through and the sauce has thickened.<\/li>
- Stir in the fresh basil leaves just before serving.<\/li><\/ul><\/div>
\n\t\t\t\t\t
Notes<\/h3>\n\t\t\t\t\t- For the best flavor, use a mix of ground beef and pork (70% beef, 30% pork).<\/li>
- If mortadella is unavailable, you can substitute it with prosciutto or pancetta.<\/li>
- Serve with creamy polenta, pasta, or crusty bread to soak up the delicious sauce.<\/li>
- These meatballs can be made ahead and reheated, as the flavors often improve over time.<\/li>
- For a lighter version, you can bake the meatballs in the oven at 200\u00b0C (400\u00b0F) for about 20 minutes before adding them to the sauce.<\/li><\/ul>\n\t\t\t\t<\/div>
![\"Polpette](\"https:\/\/storage.googleapis.com\/world-travel-guide\/2024\/08\/Polpette-Alla-Milanese-Italian-National-Food-By-Travel-S-Helper-3-800x530.jpg\")
\n\t\t\t\t\t