Polpette al Sugo (Meatballs with Tomato Sauce)

1. 1

   Combine ground beef through parsley in a food processor and pulse for 2-3 minutes until well-mixed.

2. 2

   Refrigerate for one hour.

3. 3

   Heat olive oil in a skillet over medium heat and add chopped onion and garlic.

4. 4

   Stir and cook until onion turns translucent, then add tomatoes, capers and olives.

5. 5

   Bring to a simmer.

6. 6

   Form small round balls with meat mixture and add the balls into the tomatoes in the skillet.

7. 7

   Cook for about 20-30 minutes or until meat is no longer pink and sauce has reduced.

* Per serving · 4 servings · Values may vary.

No additional tips available.