Polpette are traditional Italian meatballs made from a mixture of ground beef, pork, or veal, combined with breadcrumbs, eggs, cheese, garlic, and herbs, then pan-fried or simmered in tomato sauce. Originating from Italy, particularly southern regions like Campania and Sicily, polpette are typically served on their own as a second course (secondo piatto), often during family lunches and festive meals, rather than with pasta as commonly seen in Italian-American cuisine.

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