Authentic Italian Polpette: Delicious Homemade Meatballs

Ingredients

500 grams of ground beef
1 cup of breadcrumbs
2 large eggs
1/2 cup of grated parmesan cheese
2 cloves of garlic, minced
1 teaspoon of dried oregano
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of fresh parsley, chopped
1/4 cup of milk
1/4 cup of olive oil, for frying
1 jar of marinara sauce (about 500 grams)

Steps and instructions

In a large bowl, combine the ground beef, breadcrumbs, eggs, grated parmesan cheese, minced garlic, dried oregano, salt, pepper, and chopped parsley.
Add the milk to the mixture and mix well until all the ingredients are evenly distributed.
Form the mixture into small, round meatballs, about 1 inch in diameter.
Heat the olive oil in a large frying pan over medium heat.
Add the meatballs to the pan and fry until they are browned on all sides, about 10 minutes.
Remove the meatballs from the pan and set them aside.
In the same pan, add the jar of marinara sauce and bring it to a simmer.
Add the meatballs back to the pan and simmer them in the sauce for about 20 minutes, or until they are cooked through.
Remove the pan from heat. Serve the polpette with additional parmesan cheese and fresh parsley on top if desired.

Tools for making

Mixing Bowl - A large bowl to combine the ingredients.
Frying Pan - A large pan for frying the meatballs.
Spatula - A utensil used for flipping and turning the meatballs while frying.
Measuring Cups - Cups for accurately measuring the ingredients.
Measuring Spoons - Spoons for accurately measuring smaller amounts of ingredients.
Grater - A tool for grating the parmesan cheese.
Knife - A sharp knife for mincing the garlic and chopping parsley.
Plates - Plates for serving the cooked polpette.

Recipe variations

Use ground turkey or chicken instead of beef for a lighter option.
Replace the breadcrumbs with crushed crackers or panko for a different texture.
Add chopped fresh herbs like basil, thyme, or rosemary to the meatball mixture for added flavor.
Try using different types of cheese such as mozzarella or fontina instead of parmesan.
For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or almond flour.
Add diced onions or sautéed mushrooms to the meatball mixture for extra flavor and texture.
Make the sauce from scratch using fresh tomatoes, herbs, and spices instead of using store-bought marinara sauce.
For a vegetarian or vegan option, replace the ground meat with a mixture of cooked lentils, mushrooms, and breadcrumbs.
Experiment with different seasonings like paprika, cumin, or chili flakes to give the meatballs a different flavor profile.
Serve the meatballs with spaghetti or on a bed of creamy polenta instead of using them in a sauce.

Recipe overview

Polpette, also known as Italian meatballs, are a classic and versatile dish that can be served with pasta, in a sub sandwich, or on their own with a side of crusty bread to mop up the sauce. This recipe takes you through the steps of making these savory meatballs from scratch, starting with a blend of ground beef and iconic Italian seasonings, followed by pan-frying for a crisp exterior and finally simmering in a rich marinara sauce for a moist and flavorful interior. Expect a hearty and satisfying meal, rich in bold Italian flavors that the whole family will love. Plus, the leftovers (if there are any!) taste even better the next day. Enjoy making this authentic and delicious Polpette recipe!

Common questions

How long does it take to make polpette?
It takes about 40 minutes to make polpette.
Can I use ground turkey instead of ground beef?
Yes, you can substitute ground turkey for the ground beef if you prefer.
Can I bake the meatballs instead of frying them?
Yes, you can bake the meatballs at 375°F (190°C) for about 20 minutes or until cooked through.
What can I serve with polpette?
Polpette can be served with pasta, on a sandwich, or as an appetizer with marinara sauce.
Can I freeze polpette?
Yes, you can freeze the cooked polpette. Allow them to cool completely, then transfer to an airtight container or freezer bag and freeze for up to 3 months.
Can I use fresh breadcrumbs instead of dried breadcrumbs?
Yes, you can use fresh breadcrumbs instead of dried breadcrumbs. Just make sure they are finely grated.
Can I use a different type of cheese?
Yes, you can experiment with different types of cheese, such as pecorino romano or mozzarella, depending on your preference.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients together.
Frying Pan - A large frying pan to fry the meatballs.
Spatula - A utensil to flip and remove the meatballs from the pan.
Spoon - A utensil to stir the marinara sauce and serve the meatballs.
Plate - A plate to serve the cooked meatballs.
Grater - A tool to grate the parmesan cheese.
Measuring Cups - Tools to accurately measure the breadcrumbs, milk, and olive oil.

Origin stories

Polpette, the beloved Italian meatballs, have a humble yet flavorful history. Contrary to the iconic image of spaghetti smothered with meatballs, this is not an Italian tradition but an American-Italian one. In Italy, these savory delights are typically enjoyed on their own or with a slice of fresh bread. Originating as a way to use up leftover meat and stale bread in the household, they were a testament to the Italian knack for creating something delicious out of the simplest and most frugal ingredients. The size of polpette can also vary significantly across different regions of Italy, from the tiny 'polpettine' to substantial 'polpettoni'. That’s amore, eh?

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.