Polpettine with Tomato Sauce and Mint

Polpettine with Tomato Sauce and Mint
Servings: 8 Prep 25 mins Cook 33 mins


  • 1 1/4 pounds ground beef, pork and veal mix (meatloaf mix)
  • 1 egg
  • 1/2 cup plain bread crumbs
  • 1/2 cup grated onion
  • 1/4 cup grated Pecorino Romano cheese, plus more for garnish (optional)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 4 cloves garlic, minced
  • 1 28 ounce can crushed tomatoes (such as Cento)
  • 1/3 - 1/2 cup chopped fresh mint, plus more for garnish (optional)
  • 1 pound mezzi rigatoni, cooked

Make It

1. 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.

2. 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.

3. 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.

4. 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

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 478, Fat, total (g): 14, chol. (mg): 81, sat. fat (g): 5, carb. (g): 60, fiber (g): 6, pro. (g): 27, sodium (mg): 418, Percent Daily Values are based on a 2,000 calorie diet.