Go Back
Homemade Polpette - Italian Meatballs photo

Polpette - Italian Meatballs

This Polpette - Italian Meatballs recipe is a warm, hearty delight! Classic flavors and textures make it a must-try dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 2 slices ciabatta bread thick
  • 1 cup milk
  • 1 large egg beaten
  • 1 cup breadcrumbs
  • 2 tablespoons Parmesan cheese grated
  • 1 teaspoon garlic minced
  • 1 tablespoon fresh parsley finely minced
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh thyme leaves
  • 10 oz ground beef
  • Sea salt and freshly cracked black pepper to taste
  • 4 tablespoons extra-virgin olive oil for frying

Equipment

  • Mixing bowl
  • Frying pan
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Cutting board

Method
 

Instructions:
  1. Start by cutting the crust off the ciabatta bread. Tear the soft interior into smaller pieces and place them in a bowl. Pour the milk over the bread and let it soak for about 10 minutes.
  2. In a large mixing bowl, combine the soaked ciabatta, beaten egg, breadcrumbs, grated Parmesan, minced garlic, parsley, lemon zest, thyme, and ground beef. Season with sea salt and freshly cracked black pepper. Mix gently until just combined.
  3. Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a plate.
  4. In a large frying pan, heat the extra-virgin olive oil over medium heat.
  5. Add the meatballs to the pan, ensuring not to overcrowd them. Cook for about 6-8 minutes, turning occasionally until they are browned on all sides.
  6. Remove the meatballs from the pan and drain on a paper towel if desired. Serve hot with your favorite sauce or enjoy them on their own!

Notes

  • Store cooked meatballs in an airtight container in the refrigerator for up to 3 days.
  • Freeze meatballs by placing them on a baking sheet and then transferring to a freezer bag for up to 3 months.
  • Reheat by thawing overnight in the refrigerator and warming in a skillet or microwave.