Polpettine with Tomato Sauce and Mint

In a large bowl, combine ground beef, pork and veal mix; egg; bread crumbs; grated onion; the 1/4 cup grated cheese; 1/2 tsp of the salt and the pepper. Form into 56 mini meatballs (polpettine), about 2 tsp each.

Heat olive oil in a large, lidded skillet over medium heat. Add diced onion; cook 3 to 5 minutes, until softened. Add garlic; cook 1 minute. Stir in tomatoes and half the mint; reduce heat to low and simmer 15 minutes.

Place polpettine in sauce. Cover and simmer 6 minutes. Gently flip meatballs and cook another 6 minutes, covered. Stir in remaining mint and remaining 1/4 tsp salt.

Serve polpettine and sauce over mezzi rigatoni. Garnish with cheese and mint, if desired.