Little Italy


Polpette Napoletane


Polpette Napoletane

August 28, 2015

  • Prep: 20 mins
  • Cook: 20 mins
  • 20 mins

    20 mins

    40 mins

  • Yields: 4 pasta servings, 4 meatballs per person.


1 Package of Mario's Meatball Mix (Classic)

2 cups (495 g) ground meat (50% pork 50% beef) or 100% ground Turkey meat

4 cups *Marinara sauce or purchased pasta sauce (Tomato)

1/2 cup of shredded mozzarella or monterey jack cheese

1/4 cup of grated parmesan cheese

Dry pasta or spaghetti for 4 people

1/4 cup of chopped fresh parsley or 1 tablespoon of dry parsley

salt, pepper or red chili flakes to taste

*check out our fast and easy Marinara sauce in our recipes


Prepare 4 cups of Marinara sauce or purchased Tomato (pasta) sauce in a medium sized pot.

Heat Marinara sauce until hot then turn down heat to simmer.

Prepare Mario's Meatball Mix per package instructions

Add uncooked rolled meatballs to hot Marinara sauce one at a time (Braise method of cooking)

Once you have all meatballs in the pot DO NOT stir until meatballs have begun to cook (about 10 mins) If you stir too early, you risk breaking the uncooked meatballs. Be sure that the temperature setting is on low for simmer, otherwise you risk burning the sauce on the bottom of the pot.

Slowly stir meatballs in pot being careful to not damage the meatballs after they have been simmering in hot sauce for about 10 min. Once the meatballs have been cooked through (about 25 min) you will be able to handle them normally without risk of falling a part.

Prepare pasta by boiling 4 quarts of water and one teaspoon of salt in a medium sized pot.

Add Pasta and cook in boiling water for 8-10 minutes depending on the type of pasta you choose to use. Be sure not to over cook the pasta as it continues to cook after you have drained it from the water.

Turn on the broiler of your oven while your pasta is cooking.

Once the pasta is cooked al dente (not mushy or soft), drain and set aside with a small amount of water used for cooking the pasta.

Pull meatballs out of pot of sauce and place onto a large plate. Remove about one cup of sauce and set aside.

Add drained pasta to pot of sauce and stir. If sauce is too thick add some of the left over water to thin.

Take the pasta covered in sauce and portion out into individual oven-proof serving plates or use one large casserole dish.

Arrange the meatballs on top of the pasta and if required, add the left-over sauce to the top of the meatballs.

Add shredded cheese to the top of the meatballs and place dish(s) on the top rack of oven under the broiler for 1-3 mins or until cheese has melted. Watch cheese melt. Do not walk away or become distracted. I learned this lesson too many times.

Remove dish(s) from oven using oven-proof mitts and sprinkle parmessan cheese and parsley over the top as a garnish.

Serve immediately. Remember pasta continues to cook while it's on the plate. You don't want mushy pasta so eat asap. Pasta waits for no one!

*Optional: You can eliminate melting the cheese under the broiler by cutting the mozzarella or monterey jack cheese into 1/2 inch cubes and inserting the cubes into the center of the raw meatball and braise as per recipe. Top with grated parmessan cheese when serving. Just as good.