Roman Meatball Recipe

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Roman cuisine is known for its comforting, straightforward flavors rooted in tradition, and these Roman Meatballs (Polpette alla Romana) are no exception. Unlike some Italian-American versions drenched in heavy tomato sauce, Roman meatballs are often enriched with milk-soaked bread, pecorino cheese, and fresh herbs, resulting in tender, flavorful bites. They’re hearty enough to serve as a main dish yet elegant enough for a special dinner. Whether simmered in a light tomato sauce or served golden-brown straight from the pan, these meatballs are a rustic yet refined taste of Rome.

Ingredients:

  • 1 lb (450 g) ground beef (or a mix of beef and pork for extra flavor)

  • 2 slices of rustic bread, crusts removed

  • ½ cup milk (for soaking bread)

  • 1 large egg

  • ½ cup Pecorino Romano cheese, finely grated

  • 2 tbsp fresh parsley, finely chopped

  • 1 garlic clove, minced

  • ½ tsp nutmeg (optional, for authentic Roman flavor)

  • Salt and freshly ground black pepper, to taste

  • 3 tbsp olive oil (for frying)

For sauce (optional):

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 cups tomato passata (or crushed tomatoes)

  • ½ tsp dried oregano

  • Salt and pepper to taste

Instructions:

  1. Prepare the bread: Soak bread slices in milk until soft, then squeeze out excess liquid and crumble into a large mixing bowl.

  2. Make the meat mixture: Add ground meat, egg, Pecorino Romano, parsley, garlic, nutmeg, salt, and pepper. Mix gently until combined — do not overwork, or meatballs may become tough.

  3. Shape: Roll mixture into golf ball-sized meatballs and place on a tray.

  4. Fry: Heat olive oil in a skillet over medium heat. Fry meatballs until golden brown on all sides, about 6–8 minutes. Transfer to a paper towel–lined plate.

  5. Optional sauce: In the same skillet, add olive oil and sauté onion until soft. Stir in tomato passata, oregano, salt, and pepper. Simmer 10–15 minutes.

  6. Finish: Add meatballs to the sauce and cook for another 10 minutes to absorb flavors, or serve them plain for a more traditional Roman-style presentation.

Serving Suggestions:

  • Over creamy polenta for a rustic Roman feel.

  • With crusty bread to soak up sauce.

  • Tossed with fresh spaghetti for a heartier meal.

Would you like me to also give you a classic Roman white wine butter sauce version (without tomato) that some traditional recipes use instead of tomato sauce?

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