polpette recipe

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!

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

lemon

fennel seeds, crushed

oregano

egg, lightly beaten

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Our Tasty Polpette Recipe

Polpette with cannellini beans

Top 2 polpette recipe recipes from across the web

The most viewed polpette recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Our Tasty Polpette Recipe

Polpette with cannellini beans

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