Sunday Tomato Sauce Polpetti Meatballs
Meatballs, although a widespread traditional Italian dish, have a rich history dating back centuries in the region of Italy. In Italy, especially in Sicily, meatballs are known as "polpette," and are usually prepared with a mixture of meats, herbs, and cheese, accompanied by a delicious tomato sauce. In Latin America, this dish takes on different names and variations depending on the country: in Mexico and some parts of Central America they are simply called albóndigas and are often served in broths or with sauce; in Argentina and Uruguay they are also very popular and are eaten with tomato sauce and pasta; while in Colombia and Venezuela, although less common, they are enjoyed in stews or as part of main dishes.
The preparation of meatballs has roots that converge in different culinary influences, from the Mediterranean tradition to the adaptation of local ingredients in Latin America. Their name, "polpette," is used in various Italian-speaking Hispanic communities to reflect that cultural link, although their presentation and accompaniments vary slightly in each country. This dish is a classic for bringing the family together on Sundays, due to its comforting flavor and its preparation, which recalls slow, homemade cooking, worthy of a special meal.
How to Make Sunday Tomato Sauce Polpetti Meatballs
Ingredients: Extra Virgin Olive Oil, White Onion, Garlic Cloves, Ground Beef, Ground Veal, Ground Pork, Breadcrumbs, Pecorino Romano Cheese, Italian Parsley, Eggs, Salt and Pepper, Olive Oil, Crushed Red Pepper Flakes, Tomato Paste, Oregano, Basil Leaves, Water, Whole Tomatoes, Beef Stew Meat, Italian Sausage.
Preparation:
Place 1 tablespoon of olive oil in a skillet over medium heat.
Sauté the onion and garlic in it for 3 minutes or until the onion is translucent.
Set aside and let cool.
In a large bowl, mix the three meats with the breadcrumbs, cheese, cooled onion and garlic, parsley, salt, pepper, and eggs.
Shape the mixture into medium-sized ovals, about the size of extra-large eggs.
You should end up with approximately 22 meatballs.
Brown the meatballs in 2 tablespoons of olive oil and continue with the famous Sunday sauce recipe or simply submerge them in your favorite tomato sauce and simmer until tender.
For 1 to 1 and a half hours, stirring periodically, always being careful not to break the meatballs.
When the sauce is ready, remove excess oil from the surface, adjust the seasoning, and serve.
Sunday Sauce:
Place 1/4 cup of olive oil in a very large heavy-bottomed pot over medium heat.
Sauté the garlic for about 1 minute or until lightly golden.
Add the tomato paste and fry it with the garlic for 5 minutes or until the paste bubbles, stirring constantly to prevent burning.
Add the water from 12 cans of tomato paste and let it simmer for 20 minutes or until thickened.
Add the crushed tomatoes, 1 1/2 cans of tomato water, oregano, salt, basil, and red chili flakes.
Bring to a boil and then reduce the heat so the sauce barely simmers.
Place a wooden spoon under the lid to keep the pot partially open.
While the sauce is cooking, place the remaining olive oil in a large skillet over medium-high heat and begin to brown the meat components evenly on all sides.
After the sauce has been cooking on low for 2 hours, add the meat, being careful not to break the meatballs.
Make sure the meat is completely covered by the sauce and continue cooking for 1 to 1 1/2 hours more, stirring periodically, always being careful not to break the meatballs.
When the sauce is ready, remove excess oil from the surface, adjust the seasoning, and serve.
