Polpettine (meatballs in tomato sauce)

2 servings

You can reduce the amount of salt without reducing its deliciousness thanks to MSG which brings out umami. Have these ultimate umami meatballs prepared by just mixing the ingredients and cooking on low heat for 15 minutes.


  • 1 pound (450g) ground beef and pork
  • 1 egg
  • 1 1/2 ounces (40g) Parmigiano Reggiano, grated
  • 1/4 tsp AJI-NO-MOTO® (MSG)
  • 1/2 tsp salt
  • 2 ounces (60g) bread crumbs
  • 3 tbsps milk
  • 3 tbsps olive oil
  • 1 pound (450g) canned whole tomatoes
  • Your favorite herbs


  1. Soak the bread crumbs in milk in advance, squeeze out any moisture before mixing with the meat.

  2. Put meat, an egg, Parmigiano Reggiano, AJI-NO-MOTO® and salt in a bowl, mix well, and roll into balls.

  3. Heat olive oil in a frying pan. Cook the meatballs from (2) over high heat until whole surface is golden brown.

  4. Add crushed whole tomatoes and a little salt into (3) and cook over low heat for 15 to 20 minutes. Sprinkle the herbs.

Umami comes from...


Glutamate: 150-250mg/100g

Parmigiano Reggiano

Glutamate: 1200-1680/100g

©Umami Information Center

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