20-Min Polpette al Sugo with Crispy Parmesan
Tender beef meatballs simmered in tomato sauce, finished with a shatteringly crisp Parmesan wafer. One pan, pure Italian comfort in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- ½ lb ground beef
- ¼ cup breadcrumbs
- 1 whole egg
- 1 can (14 oz) canned crushed tomatoes
- ½ cup Parmigiano-Reggiano, shredded
- 2 cloves garlic, minced
Instructions
- 1
Mix ground beef, breadcrumbs, egg, half the Parmesan, minced garlic, salt, and pepper in a bowl until just combined.
- 2
Roll mixture into 8–10 walnut-sized meatballs and place on a plate.
- 3
Heat olive oil in a large skillet over medium-high until shimmering, about 1 minute.
- 4
Add meatballs without moving for 2 minutes until bottoms brown, then roll and cook 1 minute more.
- 5
Pour in crushed tomatoes, season with salt and pepper, and simmer 8 minutes until sauce thickens.
- 6
While sauce simmers, crisp a small mound of remaining Parmesan in a dry skillet until golden and lacy, 2–3 minutes.
- 7
Slide meatballs and sauce onto a plate, top with crispy Parmesan wafer, and serve immediately.
Tools you’ll need
- medium mixing bowl
- large skillet (10–12 inch)
- small skillet (6–8 inch)
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