Polpettine with Tomato Sauce and Mint Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/4 pounds - ground beef, pork & veal mix, (meatloaf mix)
  • 1 - egg
  • 1/2 cups - plain bread crumbs
  • 1/2 cups - onion, grated
  • 1/4 cups - grated Pecorino Romano cheese, plus extra for garnish
  • 3/4 teaspoons - salt
  • 1/4 teaspoons - black pepper
  • 1 tablespoons - olive oil
  • 1/2 cups - onion, diced
  • 4 cloves - garlic, m,inced
  • 28 ounces - crushed tomatoes
  • 1/3 cups - chopped fresh mint, plus extra for garnish
  • 1 pounds - mezzi rigatoni, cooked
  • Directions:

    In a large bowl, combine ground beef, pork and veal mix; egg; bread crumbs; grated onion; the 1/4 cup grated cheese, 1/2 teaspoon of salt and the pepper. Form into 56 mini meatballs (polpettine) about 2 teaspoons each.
    Heat olive oil in a large, lidded skillet over medium heat. Add diced onion; cook 3-5 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 teaspoon salt.
    Serve polpettine and sauce over mezzi rigatoni. Garnish with cheese and mint, if desired.

    Brief Description

    Rigatoni noodles topped with meaty tomato sauce, sprinkled with mint.

    Main Ingredient:

    Ground meat

    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 25 min
    Cook Time: 33 min


    Eliminate the cheese and have a delightful dairy-free dish.


    Family Circle

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    Posted On:

    September 19, 2012

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