Polpette in Pane
Polpette in Pane, which translates to 'meatballs in bread,' is a classic Italian comfort dish where tender meatballs are simmered in a rich, savory tomato sauce. The name refers to the traditional practice of using stale bread soaked in milk as a binder in the meatball mixture, which makes them exceptionally soft and juicy. It is a staple of home cooking across Italy, with many regional variations.
🍽️ Nutrition at a glance
This dish is a balanced source of protein from the meat and carbohydrates from the bread and sauce. Depending on the meat used, it can be moderate in fat, and the tomato sauce provides vitamins like lycopene and vitamin C. A typical serving of about 3-4 medium meatballs with sauce generally ranges from 400 to 600 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 22 g |
| Carbs | 20 g |
| Fat | 21 g |
| Fiber | 1.5 g |
| Sugar | 2 g |
| Sodium | 650 mg |
| Iron | 3.5 mg |
| Zinc | 4.2 mg |
| Vitamin B12 | 2.0 mcg |
| Selenium | 25 mcg |
| Phosphorus | 180 mg |
| Niacin (B3) | 5.0 mg |
| Potassium | 300 mg |
| Calcium | 60 mg |
Per 2 meatballs (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it embodies the Italian principle of 'cucina povera' (peasant cooking), where stale bread was ingeniously used to stretch expensive meat, enhance texture, and reduce waste. Nutritionally, the bread-soaking technique not only creates a lighter, more tender meatball but also helps retain moisture, making the dish satisfying without being overly dense.
🍽️ Related dishes
AI estimate may be inaccurate · Terms