A Singaporean Mum

Polpette alla Napoletana—tender Italian meatballs bathed in a rustic tomato sauce. Traditionally served as a side, they’re the perfect match for any pasta you love, from spaghetti to rigatoni.

Here’s how I do it!

Ingredients

For the Meatballs:

300g minced beef

1/4 cup bread crumbs

1 egg

Salt & pepper, to taste

Plain flour, for coating

Olive oil, for frying

Splash of red wine (optional)

For the Tomato Sauce:

2 tbsp olive oil

1 onion, diced

1 can of cherry tomatoes

1/2 tsp dried oregano

Salt, to taste

Method

1. Make the Meatballs

• In a large bowl, combine the ground beef, bread crumbs, egg, salt, and pepper.

• Mix until just combined.

• Roll into small balls (about golf-ball size).

• Lightly coat each meatball in plain flour — this helps prevent sticking and gives a nice crust when frying.

2. Make the Tomato Sauce

• In a wide saucepan, heat olive oil and sauté the onions until fragrant.

• Pour in the canned cherry tomatoes, add salt and dried oregano.

• Simmer uncovered for 10–15 minutes, stirring occasionally.

3. Brown the Meatballs

• Heat olive oil in a skillet over medium heat.

• Fry the floured meatballs, turning until browned on all sides (they don’t need to be fully cooked).

• Add a splash of wine for more depths of flavour!

4. Simmer the Meatballs

• Add in the tomato sauce.

• Cover and simmer over low heat for 25–30 minutes, gently stirring once or twice.

5. Serve

• Serve hot as a side or even on its own!