Ingredients

• 1 pack of Hull’s Platinum Steak Meatballs
• 2 tablespoons olive oil
• 1 onnion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz/800g) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• Pinch of sugar (optional, to balance acidity)
• Fresh basil leaves for garnish (optional)
• Grated Parmesan cheese for serving

Instructions

Cook the Meatballs:

• In a large pan, heat olive oil over medium heat. Add the meatballs in batches, ensuring they have space to brown. Cook until browned on all sides and cooked through. Remove the meatballs and set them aside.

Making the Tomato Sauce:

Sauté Onions and Garlic:

• In the same pan, add a bit more olive oil if needed. Sauté the chopped onion and minced garlic until softened.

Add Crushed Tomatoes and Herbs:

• Pour in the crushed tomatoes. Add dried oregano, dried basil, salt, and black pepper. Stir to combine. If the sauce is too acidic, add a pinch of sugar to balance the flavours.

Simmer the Sauce:

• Bring the sauce to a simmer. Place the cooked meatballs back into the pan, making sure they are submerged in the sauce. Let it simmer for about 15-20 minutes, allowing the flavours to meld.

Adjust Seasoning:

• Taste and adjust the seasoning as needed. Add more salt or herbs if necessary.

Serve

• If desired, garnish with fresh basil leaves. Serve the polpette al sugo hot over pasta, rice, or with crusty bread. Sprinkle with grated Parmesan cheese before serving.