This recipe is an elegant Italian version of one of my childhood favorites: meatloaf! I love to serve large meatballs {polpette} as a main course, and smaller meatballs {polpettini} as a warm appetizer. Either way, it will soon become a family favorite.


1/4 pound Freshly ground veal
1/4 pound Freshly ground sirloin or chuck
1/4 cup finely ground breadcrumbs
1/2 cup sun-dried tomato pesto
1 whole egg
1 teaspoon each: freshly chopped Italian parsley, sage and basil
1-1.5 cups Bella Cucina Farmhouse Sugo or your favorite Pasta Sauce
1 pound Gnocchi or dried pasta, or 1 cup fregola, cooked according to directions. My favorite pastas: Pennoni rigate, orecchiete, spaghettini
Fresh basil, toasted pine nuts and Parmasean cheese for garnish


Step 1
In a medium-sized mixing bowl, combine all of the ingredients, with the exception of the the pasta sauce and pasta. Mix the ingredients until they are well blended.\r\n

Step 2
Roll the mixture into small meatballs (about 1 inch diameter) and place on a parchment-lined sheet pan. \r\n\r\n\r\n

Step 3
In a large saucepan, heat the oil and cook the meatballs on all sides until browned. \r\n

Step 4
Add the pasta sauce and cook just until the sauce is warmed. Pour over gnocchi, pasta, or fregola. Garnish with toasted pine nuts, shaved Parmesan cheese and torn fresh basil leaves.Buon appetito!\r\n\r\n\r\n

Step 5
NOTE: For any easy appetizer, make mini meatballs {polpettini} skewered with a cube of rosemary focaccia bread and serve with heated sugo sauce on the side for dipping.