Polpette, Italian meatballs.

Polpette… something many like and everybody has it’s own recipe. Whether you eat them in your pasta sauce or you fry them in a pan, it has many fans… My recipe is very simple. I use the same recipe for the ones I put in the sauce as the ones I fry in a pan.

Last year I invited some colleagues for a pasta and meatballs feast. They loved it so much that every time we meet, they tell me how much they loved it.

So what do you need to make these wonderful meatballs…

  • 1 kg minced meat (I use 50/50 pork/beef)
  • 2 gloves of garlic
  • 100 gr grated parmigiano cheese
  •  a handful chopped parsley
  • 1 whole egg
  • 3 handfuls of breadcrumbs
  • salt & pepper

Making the polpette is very easy… Just take a bowl and put all the ingredients in and mix it all with your hands. Season well with salt and pepper. Don’t be afraid to taste!

Now it’s time to shape the meatballs. The shape depends on how you’re cooking them. If you’ll be frying them (like we’re going to do now), then you don’t really need to make them round. It will only take longer to fry them. Make them flat on the top and bottom. Not too flat, because then you’ll have burger patties.

Once you’ve made your polpette it’s time to fry them.


Take a frying pan and put some olive oil in (at least 1 cm of oil). Heat it up and place your polpette in the pan. If you notice that they’re starting to get a good color, turn them over and wait for the other side to color nice and brown. If you think that they’re done, just take one out and cut it open.

Now take a plate and put some paper towel on it (just to absorb the extra oil). You can eat them hot or cold the next day. Usually I make some extra just so I can enjoy them the next day…

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