meat (or cheese) balls
Same as polpette, only usually used for small meatballs in a pasta sauce. That American favourite 'spaghetti with meatballs' has its origin with immigrants from Puglia, the Molise and Abruzzo. small ones are pallottine.
The most common use in Italy today is for a famous Abruzzese dish called pollotte cace e ove: balls of breadcrumbs, eggs, cacio and pecorino, fried in olive and served with served in spicy tomato sauce.