Entree: Malta – Pulpetti (Small Maltese meatballs simmered in a tomato-based sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground beef
- 1 large egg, approx. 50 g
- 1/2 cup (50 g) fresh breadcrumbs
- 1/4 cup (25 g) grated Pecorino Romano or Parmesan
- 1 small onion, finely chopped, about 4 oz (115 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 3 tbsp (45 ml) olive oil for frying
- 1/2 cup (120 ml) dry red wine
- 28 oz (800 g) crushed tomatoes (1 can)
- 1 cup (240 ml) water or low-sodium beef stock
- 1 bay leaf
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Additional salt and pepper to taste

Instructions

1. Combine ground beef, egg, breadcrumbs, grated cheese, half the chopped parsley, 1/2 of the minced garlic, salt, and pepper in a bowl; mix gently until just combined. Form into golf-ball-size meatballs (about 12–16).
2. Heat 2 tbsp (30 ml) olive oil in a large skillet or shallow saucepan over medium heat. Brown the meatballs in batches, turning to color all sides; remove browned meatballs and set aside.
3. In the same pan, add the remaining 1 tbsp (15 ml) olive oil if needed. Sauté the chopped onion and remaining garlic over medium heat until softened and translucent, about 4–5 minutes.
4. Add the red wine to deglaze the pan, scraping up browned bits; simmer 1–2 minutes to reduce slightly. Stir in the crushed tomatoes, water or stock, bay leaf, and sugar if using. Bring to a gentle simmer.
5. Return the browned meatballs to the sauce, nestling them into the liquid. Cover and simmer gently for 25–35 minutes, until meatballs are cooked through and sauce has thickened.
6. Adjust seasoning with salt and pepper. Sprinkle remaining parsley over the finished dish and serve hot with crusty bread, pasta, or boiled potatoes.