Semi-Homemade: Polpette al Sugo Piccante (Meatballs in Spicy Sauce)
Growing up in the US, spaghetti and meatballs were just a thing. In Italy, you see spaghetti and you see meatballs - but you will not see them together! This recipe can be used as you like, with or without the pasta. I make the sauce with a spicy kick and it comes together in 30 minutes. I do use frozen meatballs, usually of the IKEA variety because it makes life easier. This recipe is also an easy vegetarian swap if using vegetarian meatballs. Enjoy!
Ingredients
16-20 meatballs thawed (or use the fresh ones in the deli section)
Spicy Sauce:
2 Tablespoons olive oil
one onion chopped
400 ml / 8-10 oz. can of chopped tomatoes (I like Mutti)
400 ml/ 1 3/4 cups of strained tomatoes (Mutti or Pomi)
one pinch of red pepper flakes (about half a teaspoon)
one small pinch of garlic powder (about a quarter teaspoon)
Directions
In a skillet that can be covered or a small pot, add the olive oil and onion and heat on medium high for about 5-7 minutes. Cook the onions until they are clear but not browned. Once they are cooked, add the chopped tomatoes, strained tomatoes, the red pepper flakes and the garlic powder. If you want to give the can/bottle a rinse with water and add the rest, that is fine too, it will all cook out. Next reduce the heat to medium(you want a simmer, not a violent boil or it will burn) and stir from time to time for 20 minutes. Let the sauce cool and use a blender/hand mixer to smooth it out. You can leave it as is, but if you have picky eaters, sometimes the pieces of onion can be a bit of a distraction. You do you.
Cook the meatballs in a skillet, until they are browned over medium high heat, then slowly add in the sauce and reduce the heat to medium low. You want the sauce to mix with the oils of the meat in the pan, but not burn! Cook for about 5 minutes and it is ready to serve. If you feel fancy, add some fresh basil leaves for garnish. Enjoy!