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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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

Five Steps to Perfectly Cooked Pasta

1. Bring a large, lidded pot of water to a boil. 2. Salt water. 3. Add pasta, stir and return lid to pot. 4. Return to a boil and remove lid. Cooking time (per instructions) begins now. 5. Drain pasta or transfer with a slotted spoon or tongs directly to sauce.

Nutrition Facts

478 calories; total fat 14g; saturated fat 5g; cholesterol 81mg; sodium 418mg; carbohydrates 60g; fiber 6g; protein 27g.

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