Via Osteria Morini.

By DCist contributor Travis Mitchell

What are they: Polpettine are small, Italian-style meatballs. Don’t mistake these for the enormous meatballs found topping the heaping bowls of spaghetti at restaurants around the U.S. Unlike in America, Italians typically enjoy these bite-sized meatballs during the antipasto course of a meal. Polpettine are commonly served on their own with a simple tomato sauce or bread. No pasta required.

What do they taste like: Polpettine are similar in taste to the American-style meatballs we’re all familiar with, but tend to be lighter and carry a greater range of flavors. They are generally made from a mixture of beef, pork or veal along with seasonings like herbs and cheese. Their smaller size helps them remain tender and flavorful.

Where to try them: Polpettine can be found at a number of Italian restaurants in Washington, from pizzerias to fine dining rooms. Neapolitan pizzeria 2 Amys (715 Macomb Street NW) offers a shareable plate of polpettine, served with marinara sauce in a piping-hot cast iron dish. The version at Ashok Bajaj’s Bibiana (1100 New York Avenue NW) uses a recipe of veal and pork and is accompanied by roasted polenta. The D.C. outpost of Osteria Morini (301 Water Street SE) features a combination of prosciutto and mortadella.