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Polpette fritte are the Italian grandmother's favourite - small, golden-fried meatballs made from a mixture of beef and pork, bound with breadcrumbs soaked in milk, enriched with Parmesan and egg, and seasoned with garlic, fresh parsley, and a whisper of nutmeg. Unlike their American-Italian counterparts which are usually large and simmered in tomato sauce, authentic Italian polpette fritte are small and eaten as a standalone snack, antipasto, or second course - hot from the pan, squeezed with lemon, and eaten with the fingers. The milk-soaked breadcrumbs are the secret to their uniquely tender, moist interior despite the crispy exterior, and the blend of beef and pork provides richness that single-meat versions cannot match. They disappear from the plate before they have time to cool.
Prep
20 min
Cook
20 min
Total
40 min
Servings
4 srv
Difficulty
Easy
Calories
365 kcal
For 4 serving(s)
Per serving
Soak the breadcrumbs in the milk for 5 minutes until absorbed. Squeeze out any excess milk.
In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, beaten egg, grated Parmesan, minced garlic, chopped parsley, nutmeg, salt, and pepper.
Mix thoroughly with your hands until everything is uniformly combined. Fry a tiny piece to taste for seasoning and adjust if needed.
With wet or lightly oiled hands, roll the mixture into small balls about 3cm in diameter, using roughly 25-30g of mix per ball. Place on a tray as you go.
Heat the vegetable oil to 175°C (350°F) in a wide, deep pan.
Fry the meatballs in batches - do not overcrowd - for 4-5 minutes, turning occasionally, until deep golden brown all over and cooked through.
Drain on a wire rack or kitchen paper. Serve immediately with lemon wedges.
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