Crispy on the outside and tender inside, Italian Fried Meatballs (Polpette Fritte) are a timeless classic of Italian home cooking.
Perfect as an appetizer, a main dish, or even party finger food, this authentic recipe brings all the flavor of traditional Italian kitchens straight to your table.
Italian Fried Meatballs, known in Italy as Polpette Fritte, are one of the most beloved dishes of traditional Italian cuisine. Every Italian family has its own version, but the essence is always the same: small balls of ground meat mixed with bread, cheese, and herbs, then fried until golden and delicious.
Unlike meatballs simmered in tomato sauce, fried meatballs are enjoyed on their own, with their crispy crust and soft, flavorful center. They make a versatile dish: you can serve them as a tasty appetizer at a party, as a comforting main course with roasted potatoes, or even pack them in a lunchbox for a quick and satisfying meal.
This recipe uses a combination of beef and pork for a richer taste, bread soaked in milk to keep them moist, and Parmigiano Reggiano for that unmistakable Italian flavor. Once coated in breadcrumbs and fried in hot oil, they become irresistibly crunchy bites that everyone will love.
Fried meatballs are a symbol of Italian comfort food: simple, rustic, and always a crowd-pleaser. With just a few basic ingredients, you can recreate at home a recipe that has been passed down for generations, bringing the authentic flavors of Italy straight to your kitchen.
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Ingredients
Prep Time: 20 min | Cook Time: 10 min | Servings: 6 (about 20-24 meatballs)
FOR THE MEATBALLS
- 300 g (~10 oz) ground beef
- 200 g (~7 oz) ground pork
- 100 g (3.5 oz) stale bread (you can also use fresh bread or about 3 slices of sandwich bread, crust removed)
- 100 ml (½ cup) whole milk
- 2 medium eggs
- 100 g (1 cup) grated Parmigiano Reggiano
- 1 garlic clove, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- Salt, to taste
- Ground black pepper, to taste
FOR FRYING
- 1 liter (4 cups) peanut oil, for frying
- 100 g (1 cup) breadcrumbs
Instructions
Make the Meatballs
Step 1) - Place the stale bread in a small bowl and add the milk. Let it sit for a few minutes until the bread is soft and fully soaked.
Meanwhile, in a large mixing bowl combine the ground beef, ground pork, chopped garlic, parsley, grated Parmigiano Reggiano, and eggs. Mix well with your hands or a spoon until you get a uniform mixture. Season with salt and pepper to taste.
Step 2) - Squeeze the bread gently with your hands to remove the excess milk. Break it into small pieces and add it to the meat mixture. Mix again until everything is well combined.
Step 3) - Take a small amount of the mixture and roll it between your palms to form a round ball, about 1 to 1 ½ inches (3-4 cm) in diameter. Continue until you have used up all the mixture.
Lightly roll each meatball in breadcrumbs to coat them evenly. This will give them a crispy exterior when fried.
Fry the Meatballs
Step 4) - Heat the oil in a frying pan over medium heat. To check if it’s ready, drop in a small crumb of bread: it should sizzle right away.
Carefully add the meatballs, a few at a time, without overcrowding the pan. Fry them for about 8–10 minutes, turning occasionally, until they are evenly golden brown and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil and serve.
Serving Suggestions
Serve your Italian fried meatballs hot, with a side of fresh green salad or roasted potatoes. They are also delicious with simple vegetable dishes or even enjoyed on their own as a tasty appetizer.
Storage
Italian fried meatballs are best enjoyed freshly cooked, when they are hot and crispy. However, you can easily store leftovers for later. Keep them in an airtight container in the refrigerator for up to 2–3 days. To bring back their crunch, reheat them in the oven at 350°F (175°C) for about 10 minutes, rather than in the microwave, which tends to make them soft.
If you want to freeze them, let the fried meatballs cool completely, then place them on a tray in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They will keep well for up to 2 months. When ready to enjoy, bake them straight from frozen in a preheated oven until hot and crispy.
Variations
Use sausage instead of pork: Replace ground pork with fresh Italian sausage (remove the casing) for extra flavor.
Try boiled meat leftovers: In true cucina povera style, you can use finely chopped leftover boiled meat instead of fresh ground meat.
Add onion: Along with garlic, try adding finely chopped onion for a richer taste.
Swap bread with potato: Instead of soaked bread, mash a large boiled potato into the mixture. This keeps the meatballs soft and moist.
Bake instead of fry: For a lighter version, you can cook the meatballs in a traditional oven or an air fryer instead of pan-frying. Bake at 375°F (190°C) for about 20 minutes, turning them halfway through.
More Italian Meatball Recipes Tto Try
If you love these crispy Italian fried meatballs, here are a few more traditional meatball recipes from our kitchen that you might enjoy:
- Italian Eggplant Meatballs (Polpette di Melanzane) - A vegetarian twist, full of Mediterranean flavor.
- Zucchini Meatballs (Polpette di Zucchine) - Delicate and healthy, perfect as a summer appetizer or side dish.
- Italian Cod Fish Balls (Polpette di Merluzzo) - A lighter seafood version, crispy outside and tender inside.
History and Curiosities
Meatballs are a timeless dish in Italian cuisine, loved from North to South. Every region has its own way of preparing them, often influenced by local traditions and available ingredients.
In Milan, fried meatballs are known as “Mondeghili”, a recipe with very ancient origins. They were born as a classic cucina povera dish, created to reuse leftover boiled meat, bread soaked in milk, mortadella di fegato, and a touch of nutmeg. Traditionally, they were fried not in oil, but in butter, which was more common in Lombardy.
The mondeghili were so important in Milanese culture that they were even mentioned in 19th-century cookbooks and later recognized as part of Lombardy’s traditional food heritage. Unlike generic fried meatballs, mondeghili represent a specific historical recipe, strongly tied to the city of Milan and its way of cooking with simple, humble ingredients.
Italian Fried Meatballs: FAQs
In Italy, fried meatballs are generally called polpette fritte. In Milan, there is also a traditional version known as mondeghili, made with leftover boiled meat and fried in butter.
Pan-fried Italian meatballs usually take about 8–10 minutes to cook. Fry them over medium heat, turning often, until they are golden brown on the outside and fully cooked inside.
Yes! For a lighter version, you can bake them in the oven at 375°F (190°C) for about 20 minutes, turning them halfway through. You can also use an air fryer for a crisp finish.
Absolutely. Let them cool completely, then freeze on a tray before transferring to a freezer bag. They keep well for up to 2 months. Reheat in the oven straight from frozen until hot and crispy.
Recipe Card
Italian Fried Meatballs (Polpette Fritte Recipe)
Ingredients
FOR THE MEATBALLS
- 300 g ground beef - ~10 oz
- 200 g ground pork - ~7 oz
- 100 g stale bread - 3.5 oz (you can also use fresh bread or about 3 slices of sandwich bread, crust removed)
- 100 ml whole milk - ½ cup
- 2 medium eggs
- 100 g grated Parmigiano Reggiano - 1 cup
- 1 garlic clove - finely chopped
- 2 tablespoons fresh parsley - finely chopped
- salt - to taste
- ground black pepper - to taste
FOR FRYING
- 1 liter peanut oil - 4 cups, for frying
- 100 g breadcrumbs - 1 cup
Instructions
Make the Meatballs
- Place the stale bread in a small bowl and add the milk. Let it sit for a few minutes until the bread is soft and fully soaked.
- Meanwhile, in a large mixing bowl combine the ground beef, ground pork, chopped garlic, parsley, grated Parmigiano Reggiano, and eggs. Mix well with your hands or a spoon until you get a uniform mixture. Season with salt and pepper to taste.
- Squeeze the bread gently with your hands to remove the excess milk. Break it into small pieces and add it to the meat mixture. Mix again until everything is well combined.
- Take a small amount of the mixture and roll it between your palms to form a round ball, about 1 to 1 ½ inches (3-4 cm) in diameter. Continue until you have used up all the mixture.
- Lightly roll each meatball in breadcrumbs to coat them evenly. This will give them a crispy exterior when fried.
Fry the Meatballs
- Heat the oil in a frying pan over medium heat. To check if it’s ready, drop in a small crumb of bread: it should sizzle right away.
- Carefully add the meatballs, a few at a time, without overcrowding the pan. Fry them for about 8–10 minutes, turning occasionally, until they are evenly golden brown and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil and serve
Jackson says
These fried meatballs turned out amazing! Crispy outside, soft inside, just like the ones I had in Italy. Will definitely make them again!
Barbara says
You are Right! Super easy to follow and absolutely delicious. I baked half of them in the oven and fried the other half—both versions were a hit with my family.
Roxy says
Love this recipe! The Parmigiano really makes a difference, and the breadcrumbs give the perfect crunch. My kids couldn’t stop eating them!