Although polpette means meatballs in Italian, generally
in America polpette refers to smaller sized meatballs of more than one
meat, often used in soups and generally shaped into oblong torpedoes
rather than round balls. This recipe produces some of the most flavorful
moist polpette in the world!
Preparation Time: 40 minutes Serving Size: a lot of
- 2 cups coarse fresh bread crumbs from either Italian of French bread
- 1/3 cup milk
- 3/4 pound ground beef chuck
- 3/4 pound ground veal
- 3/4 pound ground pork
- 3 cloves garlic, minced
- 1 3/4 cup grated pecorino Romano cheese
- 1/2 cup Italian parsley, chopped
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon ground pepper
- 2 large eggs, beaten
- oil for frying
Mix coarse bread crumbs and milk in a large bowl and set aside for 10 minutes. Add the three
ground meats, garlic, pecorino, parsley, salt and pepper and mix by hand
until blended. Do not over mix. Slowly pour beaten egg over the mixture.
Allow to settle for a minute into the meat. Mix gently again by hand to just
Form approximately 1 tablespoon of meat mixture by hand into an
oblong torpedo shape and place on a baking sheet. Once all polpette have
been formed, cover and refrigerate for 20 minutes.
Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Fry polpette in batches
until browned on all sides and cooked through, about 5-10 minutes.
antipasto salad or with
spinach and cannellini beans or with
marinara sauce. Cooked polpette may be frozen for later use.