Polpette Con Mozzarella

Polpette Con Mozzarella

Prep Time

15 minutes

Cook Time

60 minutes


Polpette Con Mozzarella

So many ways to serve these wonderful little meatballs with a surprise inside!  Cooked in a simple and light Italian red sauce they are perfect for hoagies, with spaghetti or polenta!

Serve the meatballs on toasted hoagie rolls, over spaghetti or polenta.


  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1/4 cup chicken stock
  • 1/4 cup white wine
  • 1/2 teaspoon salt & fresh ground black pepper
  • 750 grams tomato puree
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 tablespoon fresh oregano chopped
  • 1 egg beaten
  • 1/4 cup Italian bread crumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt & pepper
  • 8 ounces mini fresh mozzarella balls


  • 1 Sauté onion and garlic in the olive oil until soft and translucent.
  • 2 Add oregano, salt, pepper, stock, wine and tomato puree.
  • 3 Cover and simmer for 30 minutes.
  • 4 Mix together beef, pork, oregano, egg, bread crumbs salt, pepper, onion powder and garlic powder.
  • 5 Take a small scoop of the meat mixture and place a mozzarella ball in the center.
  • 6 Mold the meat around the cheese to seal.
  • 7 Place the meatballs in the red sauce and simmer for 15-20 minutes.



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