TOP 5: The Best Polpette in Montreal
Some recipes travel across eras and borders, landing somewhere between pure comfort and irresistible indulgence. Polpette — those tender Italian meatballs with a melt-in-your-mouth texture and a deeply nostalgic flavour — are undeniably one of them. In Italy, they’re enjoyed with simplicity and generosity: coated in a slow-simmered tomato sauce, browned in a pan with a drizzle of olive oil, or tucked into an overstuffed sandwich savoured standing up, casually and joyfully.
In Montreal, several addresses have turned polpette into a true signature dish — a symbol of their commitment to authentic Italian cooking, the kind passed down in the kitchens of apron-wearing nonnas. Chefs add their own touch: some rely on a tender, juicy mix of meats, others highlight the simplicity of a rich sauce, the punch of good pecorino, or the aroma of fresh herbs chopped with almost poetic precision. One thing never changes: a good polpetta is all about heart and technique — a humble bite that’s always deeply satisfying.
In this list, we invite you to discover the very best polpette in the city — those that comfort you on a grey day, pair perfectly with a glass of red, or steal the show of an entire meal without ever asking for attention. Get your appetite ready: these spots may very well make you want to book a table… or set off on an impromptu tasting tour right now.
And for those who want to explore even more Italian gems, don’t miss our list of the best Italian restaurants, or our guide to the best pasta in Montreal. Buon appetito!
Marci Café - Restaurant
Located on Plaza St-Hubert, Marci is an Italian restaurant with as much charm as personality. The place buzzes with warm neighbourhood energy, and their starters have a reputation for pleasing absolutely everyone: delicious, comforting, and perfect for sharing with friends. We naturally fall for their popular Caesar salad, seafood platter, and crispy broccoli — an almost unbeatable trio. But the true stars are their polpette: generously shaped, tender at the centre, coated in a rich, flavourful sauce, and finished with a more-than-generous snowfall of fresh Parmesan. One bite is all it takes to understand why they show up on nearly every table.
Montréal
Gema Pizzeria
In Little Italy, Gema is one of the most respected addresses for Neapolitan pizza lovers. Its pizza oven never stops, and regulars swear by the quality of the dough and the freshness of the toppings. But to reduce Gema to its pizzas would be to overlook one of its other strengths: the polpette. Their pallote marcovecchio, a specialty from the Abruzzo region, are a house classic. Rich, tender, and perfectly balanced, they embody what Gema does best: cooking with simplicity, respect, and mastery.
Montréal
La Spada
In Saint-Henri, La Spada is an Italian address devoted to Roman classics, delivered with generosity and without pretense. Among their must-tries, the veal polpette deserve special mention. They arrive tender and fragrant, served with the house tomato sauce — simmered until it develops that deep, gently sweet flavour that makes all the difference. It’s the kind of dish you find yourself recommending… and reordering every time you visit.
Montréal
Il Miglio
Known for its excellent fresh pasta served at the counter, Il Miglio also offers a few dishes that are well worth seeking out — including their veal polpette. Tender, juicy, and perfectly seasoned, they embody the very essence of market-driven Italian cooking: simple, straightforward, and absolutely delicious. It’s an option people often overlook… until they taste it, and it suddenly becomes essential.
Montréal
Luciano Trattoria
We often talk about Luciano’s famous pasta dishes — and rightly so — especially their iconic cacio e pepe, which alone attracts a loyal following. But the menu is full of other treasures that too often get overshadowed, including their polpette. Here, they stay true to great Italian tradition: tender meatballs that quite literally melt in your mouth, rolled to perfection, simmered in Luciano’s legendary tomato sauce, and finished with a sprinkle of Grana Padano. A simple dish, but executed with the kind of skill that makes all the difference.
Montréal
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