Geraci Polpette al Sugo (jer-RAH-chee pol-PET-teh al SOO-go)
Sicilian Meatballs and Sauce
Polpette or polpette al sugo, to be precise, is a traditional Italian meatball recipe that has become a staple of Italian home cooking.
Every Sunday, nonnas all around Italy make a big batch of polpette. Of course, everyone has their recipe and refined technique. You’ll develop a sense of perfect meatballs even without following a recipe as you make them a few dozen times. But if you change grandma’s recipe, then call it your own. But for now, if you follow this polpette al sugo recipe, you’ll have the most juicy and tender homemade meatballs.
The Italian word sugo means “juice of life.” To call something sugo is to say it is rich, interesting, and worthy. Sugo is an authentic Italian tomato sauce that receives help from slow simmering on the stove. This recipe uses only a few ingredients to create a rich, flavorful sauce. A Sicilian sugo is sweeter than its northern counterparts.
Every Sunday, nonnas all around Italy make a big batch of polpette. Of course, everyone has their recipe and refined technique. You’ll develop a sense of perfect meatballs even without following a recipe as you make them a few dozen times. But if you change grandma’s recipe, then call it your own. But for now, if you follow this polpette al sugo recipe, you’ll have the most juicy and tender homemade meatballs.
The Italian word sugo means “juice of life.” To call something sugo is to say it is rich, interesting, and worthy. Sugo is an authentic Italian tomato sauce that receives help from slow simmering on the stove. This recipe uses only a few ingredients to create a rich, flavorful sauce. A Sicilian sugo is sweeter than its northern counterparts.
Recipe Directions
Start with the sauce (sugo), which takes 8-10 hours to cook. Perfect if done overnight in a crock pot.First, sauté the garlic in light olive oil to bring out the flavor. Then add everything else, plus fill each can with water to rinse out the sauce and have a 1-to-1 mix of tomato to water.
Bring to a boil and then simmer for the rest of the time, stirring occasionally.
Note: If you use a crock pot, set it high for 1 hour, then reduce it to low for the remaining time. Remove the top for the last hour if your sugo is still watery.
Time for the meatballs (popette). Mix all the ingredients in a mixing bowl and hand mix until it is dry. Then, make each meatball slightly larger than a golf ball. You can lightly coat your hand with oil to avoid sticking.
Heat your olive oil. Once it is hot, you can test it by tossing in a breadcrumb, and if it starts sizzling at once, the oil is hot enough. If it smokes, it is too hot. Carefully place the meatballs in the pan and start browning each side until they are slightly crispy. Remove from oil and place on a paper towel to drain the excess oil.
Once they have drained, add to your sugo that is already cooking. Don’t forget to taste along the way; as grandma told me, every tomato is as different as people on the street; you must listen to them with your heart and not your head.
Adjust your seasonings as you need. Note: if you need to add more sweet basil, do so at the end; the flavor will be richer.
Ingredients
Meatballs1 lb. each of beef, veal, and pork
2 eggs
1 can of Italian breadcrumbs
½ Caciocavallo cheese, shredded
2 garlic cloves, chopped
2 tablespoons of Italian seasoning
1 tablespoon Sweet Basil
Sugo
2 tablespoons extra virgin olive oil
2 (28oz) cans of Italian tomatoes, puree
3 (6 oz) cans of Italian tomatoes, paste
1 tablespoon of sugar
2 tablespoons Italian Seasoning
1 tablespoon Sweet Basil
Item type
Consumable, Food / Drink
Creator
