“Polpette”, Italian for meatballs. My version calls on the holy trinity of meats veal, pork, beef, and sausage for extra deliciousness. The secret to a great meatball is a balance of meats, parmigiano & pecorino cheeses, and bread soaked in milk to lighten up the texture. No breadcrumbs! This is a Palladino family favorite!
**If making with tomato sauce, pan fry or roast polpette, cover with sauce and cook 30 minutes. Serve with favorite pasta shape**