polpette

Polpette, better known in the UK as 'meatballs', are a traditional Italian dish first recorded in ancient Roman times. They are often served as the secondo, or ‘main course’, in Italian dining and many nonne have their own tried and tested recipes, using different combinations of ingredients which vary from region to region. The recipe we’re using today has been passed down in our chef Roberta’s family for many generations and the polpette are truly delicious!

Our Tasty Polpette Recipe

pork mince

bread

Pecorino Romano, grated

Parmigiano Reggiano, grated

Salt and black pepper, to season

2tbsp extra virgin olive oil

Combine the pork mince and breadcrumbs in a large bowl and mix thoroughly, using your hands if necessary.

Add the egg, Pecorino Romano and Parmigiano Reggiano to the bowl along with a pinch of salt and a generous amount of black pepper. Mix together with the pork and breadcrumbs until everything is combined.

Divide the mixture into four equal portions and divide each of those into 4 again. You should have 16 small pieces of mixture which you can now form into round balls.

Put your meatballs in the fridge for about 20 minutes. This would be a perfect time to make the tomato sauce.

When you’re ready to cook your meatballs, heat about 2tbsp olive oil in a large frying pan or skillet.

Place the meatballs in the pan and cook until they have browned all over, moving them around regularly to ensure even cooking.

Serve your polpette immediately with a generous amount of tomato sauce. Buon appetito!

Spiked with ricotta and parmesan cheese, these veal meatballs are full of flavour, and guaranteed to please the whole family.

Silvia Colloca's veal and ricotta polpette

sourdough bread

cheese,

parsley,

full-fat ricotta,

veal mince

plain flour

extra virgin olive oil

brown onion, finely chopped

carrot,

celery stick, thinly sliced

milliliters white wine

stock

lemon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

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Polpette - Southern Italian Meatballs stuffed with smoked mozzarella and spicy salami are exactly the thing you didn't know was missing in your at home Italian repertoire!

Southern Italian Stuffed Meatballs

½ pork

½ lb ground beef

bread crumbs

eggs

tbsp kosher salt

parmigianno regianno (plus extra for garnish)

2% milk

oz smoked mozzarella

oz spicy salami (calabrese?)

Combine ground pork, ground beef, bread crumbs, eggs, salt, parmesan cheese, and milk in a large mixing bowl.&nbsp; Stir together with your hands until the mixture has just come together but all the eggs and breadcrumbs are evenly distributed all the way through&nbsp;

Take 2-3 tbsp of ground meat mixture and pat if flat into a patty form&nbsp;

Wrap half of a slice of spicy salami around a small piece of smoked mozzarella cheese and add it to the top of the ground meat&nbsp;

Take another 2-3 tbsp of ground meat and flatten it over the top of the salami and mozzarella and the other ground meat patty&nbsp;

Pinch the two ground meat patties together closing the salami and mozzarella into the meatball.&nbsp; Roll to seal completely and place onto a greased baking tray.&nbsp;&nbsp;

Repeat the remaining meat, salami and mozzarella. You'll use around two greased baking sheets in total.&nbsp; Place both trays of meatballs in the refrigerator to chill for 15 min&nbsp;&nbsp;

While the stuffed meatballs chill, preheat the oven to 550.&nbsp; Do not turn the oven to broil yet.&nbsp;&nbsp;

Bake the meatballs at 550 for 10 minutes

Turn the oven to broil and broil the meatballs for an additional 5 minutes.&nbsp; The outsides should be browned and bubbly.&nbsp; A metal skewer inserted briefly to the center of one meatball should come out hot.&nbsp;&nbsp;

Add fresh parmesan and parsley to the top of the meatballs and serve with pasta

https://www.youtube.com/watch?v=iS2wmZQk22U

Southern Italian Meatballs stuffed with smoked mozzarella and spicy salami - these are heaven!

Make your Sunday mince dish more exotic with this fabulous Polpette with cannellini beans recipe. This is one protein-rich dish the whole family will enjoy.

Polpette with cannellini beans

olive oil

2.00 onion, finely chopped

garlic cloves, finely grated

tomato paste

jar cherry tomato pasta sauce (we used Sacla)

tbs thyme leaves, chopped

(250 milliliters) beef stock

can cannellini beans, rinsed, drained

mozzarella, grated

Basil leaves and garlic bread,

(80 milliliters) extra virgin olive oil

garlic cloves, crushed

fresh white breadcrumbs

(125 milliliters) milk

prosciutto,

parmesan, grated

fennel seeds, crushed

oregano

egg, lightly beaten

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456516001&=domain=del

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Polpettine vegan speziate della tradizione mediorientale a base di ceci e spinacino fresco.

Falafel di ceci e spinaci

250 g ceci secchi ((ammollati dal giorno prima))

cucchiai olio evo (+ q.b. per cuocere)

cucchiai tahina

q.b. paprika (opzionale ma ideale)

q.b. cumino (opzionale ma ideale)

limoni medio-piccoli ((succo e scorza))

80 g spinacino fresco

metà mazzetto prezzemolo (solo foglie) ((senza spinaci 1 mazzetto intero))

spicchi aglio (senza anima) (opzionale)

q.b. sale

Il giorno prima mettete in ammollo i ceci secchi in abbondante acqua con un cucchiaino di bicarbonato (cambiate l&#039;acqua se diventa torbida o si forma della schiuma). Il giorno dopo, scolateli, sciacquateli bene e tamponateli.

Mettete ora i ceci nel boccale del mixer con olio, tahina, succo e scorza grattugiata dei limoni, paprika e cumino in polvere e frullate fino ad ottenere un composto omogeneo (leggermente ruvido e granuloso ma senza i ceci in pezzi).

Aggiungete ora le foglie di prezzemolo tritate al coltello e l&#039;aglio privato dell&#039;anima e frullate ancora per amalgamare il tutto. Ripetete l&#039;operazione con lo spinacino, anch&#039;esso tritato al coltello. Infine assaggiate ed aggiustate di sale.

Versate l&#039;impasto in una pirofila/un contenitore, compattatelo bene e chiudete con coperchio o pellicola. Mettete a rassodare in frigo per almeno un&#039;ora o due.

Trascorso il tempo di riposo, formate i falafel con le mani e cuoceteli man mano in una padella antiaderente in cui avrete fatto scaldare 2/3 cucchiai di olio evo. Fate dorare qualche minuto per lato, poi mettete su carta assorbente e infine servite le polpette calde su letto di misticanza e/o in accompagnamento ad hummus o salsa allo yogurt.

Soft, tender and delicious, our meatballs in tomato sauce are ready in an hour for comforting Sunday lunch. 

Fried meatballs and meatballs in tomato sauce

pork

tomato sauce

7OZ. day old bread,

2OZ. parsley, chopped

prosciutto crudo

garlic clove, chopped

onion,

Parmigiano Reggiano Dop, grated

all-purpose flour

milk

peanut oil

salt

pepper

Preheat the oven to 400 °F and heat tomato sauce in a large saucepan over medium-low heat.&nbsp;

&nbsp;Soak the bread in 3/4 cup water and 3/4 cup milk. Mix it with the ground pork, eggs, garlic, onion, parsley, pepper and 2 Tbsp. Parmigiano. Mix well until incorporated.

Place flour in a bowl and line a baking sheet with parchment paper. Divide the meat mixture in 1/2 and shape 1/2 into meatballs. Flour them lightly and place on the baking sheet. Grease them with a little extra-virgin olive oil and bake for 7-8 minutes. Remove from oven and finish cooking in the simmering tomato sauce for another 10 minutes.&nbsp;

In the meantime, bring peanut oil to 350°F in a fry pan and line a baking tray with paper towels. Add the chopped prosciutto and 2 Tbsp. Parmigiano to the remaining meatball mixture and shape into slightly flattened patties. Fry for 7-8 minutes. Drain on paper towels and season with salt.

Heat 2 tablespoons of oil in a frying pan, add the tomato passata and salt and cook for 20 minutes. Chop the pork loin. Remove the crusts from the bre...

Meatballs with Sauce

null3 OZ pork loin

tomato passata

14OZ. stale bread

9OZ. sliced sandwich bread

Parmigiano Reggiano PDO

null cheese

Milk

Salt

Pepper

Heat 2 tablespoons of oil in a frying pan, add the tomato passata and salt and cook for 20 minutes. Chop the pork loin. Remove the crusts from the bread, chop it up and put it to soak in a few cups of milk. Then squeeze out the bread and mix it with the chopped loin, Parmigiano cheese, 4 tablespoons of tomato sauce, salt and pepper. Form meatballs of about 2 ounces each: you should get more than twenty.

Gently toast the sandwich bread slices, then process them until you get small bread crumbs. Bread the meatballs using these crumbs, then place them on a baking sheet lined with parchment paper, drizzle some oil on them and bake for 20 minutes at 425°F in a convection oven. Serve them over the tomato sauce.

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Top 8 polpette recipes from across the web

The most viewed polpette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Our Tasty Polpette Recipe

Silvia Colloca's veal and ricotta p...

Southern Italian Stuffed Meatballs

Polpette with cannellini beans

Falafel di ceci e spinaci

Fried meatballs and meatballs in to...

Meatballs with Sauce

Pork belly, guanciale and porcini p...

The most viewed polpette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine