In Italy, meatballs (polpette) are traditionally served as a second course (secondo) rather than with pasta. Cooking them directly in a tomato‑basil sauce is an old‑school method that keeps the meatballs moist and lets the sauce absorb the meat’s flavor, a technique passed down through generations of Italian families.

Northern regions often use pork and veal with breadcrumbs, while Southern Italy favors beef and pork with a richer tomato base. This recipe blends both traditions by using beef and pork together and a simple tomato‑basil sauce, reflecting a central‑Italian style.

Authentic Italian meatballs are typically served hot on a plate with a generous ladle of sauce, accompanied by crusty bread or a side of sautéed greens. They are not usually tossed with pasta; instead, the sauce can be saved to dress pasta as a separate primo course.

Polpette are a staple for family Sunday lunches, holiday gatherings, and casual dinner parties across Italy. Their comforting nature makes them a favorite for weekend meals that bring the family together around the table.

The key to tenderness is soaking stale bread in milk and then squeezing out the excess before mixing. This technique stretches the meat, adds moisture, and creates a light, airy texture that is characteristic of classic Italian meatballs.

Traditional ingredients include a mix of beef and pork, stale bread soaked in milk, Parmigiano Reggiano, egg, garlic, and fresh herbs. Acceptable substitutes are ground turkey for pork, water instead of milk (less rich), or store‑bought breadcrumbs if fresh bread isn’t available.

Serve the meatballs with a simple arugula salad, roasted vegetables, or a side of polenta. The leftover sauce is perfect for tossing with spaghetti or linguine for a classic primo course.

Common mistakes include burning the garlic, over‑mixing the meat mixture, adding too much milk (making the balls fall apart), and cooking the meatballs at too high a heat, which makes them tough. Follow the low‑simmer method and squeeze the bread dry for best results.

Cooking meatballs directly in the sauce keeps them moist and allows the sauce to absorb the meat’s juices, creating a richer flavor. Frying would add a crust but can dry out the interior, which this traditional Italian method avoids.

The YouTube channel Giovanni Siracusa focuses on authentic Italian home cooking, sharing classic family recipes, technique tips, and cultural stories that celebrate Italy’s culinary traditions.