Jul 14 2026
Restaurants›Tommy V's Urban Kitchen & Bar Scottsdale›Polpette Recipe

Polpette Recipe

Inspired by Tommy V's Urban Kitchen & Bar Scottsdale
Time55m
Serves1

three meatballs with parmesan, mozzarella, marinara, & pesto

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Ingredients

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Meatballs

Sauces & Cheese

Garnish / Finish

Method

Meatballs

  1. 1

    Soak breadcrumbs

    Place the fresh breadcrumbs in a small bowl and pour the milk over them. Let soak for 5 minutes until absorbed and the mixture is mashable.

  2. 2

    Mix meatball ingredients

    In a large bowl combine the ground beef and ground pork. Add the soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, kosher salt, and black pepper. Use your hands or a spoon to gently mix until just combined — avoid overworking to keep meatballs tender.

  3. 3

    Form meatballs

    Divide the mixture into three equal portions (about 6–7 oz each). Roll each portion into a tight round ball, smoothing seams so they hold shape during cooking.

  4. 4

    Brown meatballs

    Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the meatballs and brown on all sides, turning carefully, about 8–10 minutes total. Remove any excess fat from the pan, leaving browned meatballs in the skillet.

Sauces & Bake

  1. 5

    Add marinara

    Reduce heat to medium-low and pour 1 1/2 to 2 cups marinara around and slightly under the meatballs so they sit partially in the sauce. Spoon a little sauce over the top of each meatball.

  2. 6

    Top with mozzarella

    Divide the fresh mozzarella across the three meatballs, either as one slice or two small pieces per meatball, pressing lightly so cheese will melt and adhere.

  3. 7

    Bake to finish

    Preheat the oven to 375°F (190°C). Transfer the ovenproof skillet to the oven and bake until the meatballs are cooked through (internal temperature 160°F/71°C) and the mozzarella is melted and starting to brown, about 12–15 minutes. If you do not have an ovenproof skillet, transfer meatballs and sauce to a baking dish.

Finish & Serve

  1. 8

    Plate and add pesto

    Remove the skillet from the oven. Spoon remaining warmed marinara into three shallow wells on a serving plate. Place each meatball on its sauce pool. Dot or smear about 2 teaspoons of basil pesto over each meatball (total about 2 tablespoons) so pesto complements but does not overpower.

  2. 9

    Garnish

    Sprinkle the grated Parmesan evenly over the meatballs and sauce, scatter fresh basil leaves, and finish with a light crack of black pepper.

  3. 10

    Serve

    Serve hot as an appetizer (three meatballs per order) or with crusty bread or pasta if desired.

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