Polpette Recipe

inspired by

@ristorantedisopra

Feb 14 2026

•

1h 30m

•

Serves 3

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Recipe information

Make Polpette in just 1h 30m. A trio of house-made meatballs baked with four cheeses, tomato sauce and whipped ricotta, served over creamy Parmesan polenta

Prepare the Meatballs

1. 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.

2. Form Meatballs

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

Cook the Meatballs

3. 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

4. Combine Cheeses

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

Make the Tomato Sauce

5. Sauté Onion

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

6. 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

7. 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.

8. Finish Polenta

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

Assemble the Dish

9. 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.

10. 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.

11. Serve

Serve hot, garnished with additional fresh parsley if desired.