Polpette della Nonna Piccanti con Sugo al Pomodoro Affumicato

Polpette della Nonna Piccanti con Sugo al Pomodoro Affumicato ingredients

• 1.5 lbs Ground beef (80/20)
• 0.5 cup Panko breadcrumbs
• 0.25 cup Parmesan cheese, grated
• 1 whole Egg, large
• 0.25 cup Milk
• 2 cloves Garlic, minced
• 2 tbsp Fresh parsley, chopped
• 0.5 tsp Smoked paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil
• 1 tbsp Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 28 oz can Crushed tomatoes (San Marzano preferred)
• 1 tbsp Tomato paste
• 0.5 cup Vegetable or chicken broth
• 1 tsp Calabrian chili paste (or red pepper flakes)
• 0.75 tsp Smoked paprika
• 0.5 tsp Dried oregano
• 0.125 tsp Pinch of ground cloves (optional, for depth)
• 0.75 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh basil leaves, torn, for garnish

How to make Polpette della Nonna Piccanti con Sugo al Pomodoro Affumicato

1. **Prepare the Meatballs**: In a large mixing bowl, combine the 1.5 lbs ground beef, 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 1/4 cup milk, 2 cloves minced garlic, 2 tablespoons chopped fresh parsley, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Gently mix all ingredients together until just combined, being careful not to overmix, which can result in tough meatballs. Form the mixture into 1.5-inch meatballs, which should yield approximately 18-20 meatballs.
3. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Carefully add the meatballs and brown them on all sides until golden, working in batches if necessary to avoid overcrowding the pan. Remove the browned meatballs and set them aside on a plate.
4. **Prepare the Smoked Tomato Sauce**: Reduce the heat to medium. Add 1 additional tablespoon of olive oil to the same skillet. Add 1 finely chopped medium yellow onion and cook for 5-7 minutes until softened and translucent, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
5. Stir in 3 cloves of minced garlic and cook for 1 minute until fragrant. Add 1 tablespoon of tomato paste and cook for another 2 minutes, stirring constantly, to deepen its flavor and color.
6. Pour in the 28 oz can of crushed tomatoes, 1/2 cup of vegetable or chicken broth, 1 teaspoon of Calabrian chili paste (or 1/2 teaspoon of red pepper flakes for less heat), 3/4 teaspoon of smoked paprika, 1/2 teaspoon of dried oregano, and an optional 1/8 teaspoon of ground cloves. Season with 3/4 teaspoon of salt and 1/2 teaspoon of black pepper.
7. Bring the sauce to a gentle simmer, then carefully add the browned meatballs back into the sauce. Ensure the meatballs are mostly submerged in the sauce.
8. Reduce the heat to low, cover the skillet tightly with a lid, and simmer for 45-50 minutes, or until the meatballs are cooked through and tender, and the sauce has thickened slightly. Stir gently a few times during cooking to prevent sticking.
9. Taste the sauce and adjust seasoning with additional salt or pepper if needed. Remove the skillet from the heat.
10. Garnish the meatballs and sauce generously with 1/4 cup of torn fresh basil leaves just before serving. Serve hot, accompanied by your favorite pasta, creamy polenta, or crusty Italian bread.

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