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How to make Peppe Guida's amazing meatballs in tomato sauce: The recipe

Polpette della Nonna Peppe Guida

A "grandma's recipe" with the technique of a great chef. From the minced meat mix to the flavor enhancers for extra taste, all the secrets of meatballs in tomato sauce by Peppe Guida.

Grandma's Polpette

  • 250 g of minced pork
  • 250 g of minced beef
  • 200-250 g of stale bread
  • Salt to taste
  • Pepper to taste
  • 2-3 medium eggs
  • 50-70 g of grated pecorino romano cheese


Moisten the bread with water and squeeze it well.

In a large bowl, thoroughly mix the minced meats, salt, pepper, pecorino, squeezed bread, and eggs (start with 2 eggs, then add the third if needed).

The mixture should remain soft, but not too much. Shape the meatballs accordingly.

At this point, choose the preferred option:

- Fry the meatballs in hot and deep oil, first coating them with a bit of flour, and consume them directly like this for those who love the white version.


- Once fried, but not completely cooked, the meatballs can be dropped into a good sauce and both brought to cook together.


- The meatballs can be stewed directly in the sauce prepared with garlic or onion.


Peppe Guida's website

The recipe is inspired from “Questa Terra è la mia Terra”  and Gambero Rosso

Photo credits: Lido Vannucchi

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