Polpettine with Tomato Sauce and Mint

Polpettine with Tomato Sauce and Mint
Makes 8
Prep 25 m
Cook 33 m



  1. 1 of 4 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. 2 of 4 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. 3 of 4 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. 4 of 4 Serve polpettine and sauce over mezzi rigatoni. Garnish with cheese and mint, if desired.
Nutrition Information for Polpettine with Tomato Sauce and Mint
Servings Per Recipe: 8
Per Serving: 81 mg chol., 5 g sat. fat, 478 kcal cal., 6 g fiber, 418 mg sodium, 27 g pro., 60 g carb., 14 g Fat, total