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Polpette recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Ristorante Di Sopra›Polpette Recipe

Polpette Recipe

Name: Ristorante Di Sopras Polpette Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 500 g Ground beef; 250 g Ground pork; 100 g Breadcrumbs; 50 g Parmesan cheese, grated; 1 large Egg; 2 tsp Garlic, minced; 1 tsp Salt; 0.5 tsp Black pepper; 2 tbs Fresh parsley, chopped; 100 g Mozzarella cheese, shredded; 50 g Gorgonzola cheese, crumbled; 100 g Ricotta cheese; 50 g Fontina cheese, grated; 400 g Canned crushed tomatoes; 2 tbs Olive oil; 1 medium Onion, diced; 1 tsp Italian seasoning; 0.5 tsp Salt; 0.25 tsp Black pepper; 150 g Polenta; 600 ml Water; 50 g Parmesan cheese, grated; 30 g Butter; 0.5 tsp Salt

Inspired by Ristorante Di Sopra

Time1h 30m

Serves3

A trio of house-made meatballs baked with four cheeses, tomato sauce and whipped ricotta, served over creamy Parmesan polenta

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Ingredients

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Meatballs

1 1/8 lb (500 g) Ground beef

8.82 oz (250 g) Ground pork

3 1/2 oz (100 g) Breadcrumbs

1 3/4 oz (50 g) Parmesan cheese, grated

1 large Egg

2 tsp Garlic, minced

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs Fresh parsley, chopped

Cheese Mixture

3 1/2 oz (100 g) Mozzarella cheese, shredded

1 3/4 oz (50 g) Gorgonzola cheese, crumbled

3 1/2 oz (100 g) Ricotta cheese

1 3/4 oz (50 g) Fontina cheese, grated

Tomato Sauce

14 1/8 oz (400 g) Canned crushed tomatoes

2 tbs olive oil

1 medium Onion, diced

1 tsp Italian seasoning

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Creamy Parmesan Polenta

5.29 oz (150 g) Polenta

2.54 cup (600 ml) Water

1 3/4 oz (50 g) Parmesan cheese, grated

1.06 oz (30 g) Butter

1/2 tsp Celtic sea salt

Method

Prepare the Meatballs

Mix Meatball Ingredients

In a large bowl, combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, minced garlic, salt, black pepper, and chopped parsley. Mix until well combined.

Form Meatballs

Shape the mixture into 3 large meatballs, ensuring they are compact and uniform in size.

Cook the Meatballs

Bake Meatballs

Preheat the oven to 200°C (400°F). Place the meatballs on a baking sheet lined with parchment paper and bake for 25-30 minutes, until cooked through.

Prepare the Cheese Mixture

Combine Cheeses

In a bowl, mix together shredded mozzarella, crumbled gorgonzola, ricotta, and grated fontina cheese. Set aside.

Make the Tomato Sauce

Sauté Onion

In a saucepan, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Add Tomatoes and Seasoning

Stir in the canned crushed tomatoes, Italian seasoning, salt, and black pepper. Let the sauce simmer for 10-15 minutes.

Prepare the Polenta

Cook Polenta

In a pot, bring water to a boil. Gradually whisk in the polenta, stirring constantly to avoid lumps. Reduce heat and cook for about 20 minutes, stirring occasionally until thick.

Finish Polenta

Stir in grated Parmesan cheese, butter, and salt until creamy and smooth. Remove from heat.

Assemble the Dish

Layer Ingredients

In a serving dish, spread a layer of creamy Parmesan polenta. Place the baked meatballs on top, then spoon the tomato sauce generously over the meatballs.

Add Cheese Mixture

Top each meatball with a portion of the cheese mixture. Return the dish to the oven for an additional 10 minutes, until the cheese is melted and bubbly.

Serve

Serve hot, garnished with additional fresh parsley if desired.