Italian polpette

Italian polpette are small, savory meatballs, typically made from a mixture of ground meat (like beef, pork, or a blend), breadcrumbs, cheese, and herbs, then simmered in a rich tomato sauce. Unlike their American counterparts, they are often smaller and can be served as a standalone appetizer or a main course, deeply rooted in regional Italian home cooking.

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🍽️ Nutrition at a glance

Polpette are a high-protein dish, with significant fat content depending on the meat used. A typical serving (about 3-4 meatballs with sauce) provides around 400-600 calories, along with iron and B vitamins from the meat and lycopene from the tomato sauce.

Nutrition breakdown

Calories	380 kcal
Protein	28 g
Carbs	12 g
Fat	24 g
Fiber	1 g
Sugar	3 g
Sodium	750 mg
Iron	4.2 mg
Zinc	5.8 mg
Vitamin B12	3.1 mcg
Phosphorus	260 mg
Potassium	420 mg
Vitamin B6	0.4 mg
Selenium	22 mcg
Niacin (B3)	6.5 mg

Per 4 medium meatballs (approx. 150 g) · estimated, varies by recipe

💡 What's interesting

In Italy, polpette are a beloved comfort food with countless regional variations, from the small, fried supplì in Rome to the larger, baked polpette al forno in the south. Nutritionally, they are a classic example of a balanced meal, combining protein, fats, and carbohydrates from the breadcrumbs and sauce.