STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Italian Fried Meatballs (Polpette Fritte Recipe)
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.
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
Nutrition
Serving: 100gCalories: 1819kcalCarbohydrates: 22gProtein: 27gFat: 183gSaturated Fat: 22gPolyunsaturated Fat: 46gMonounsaturated Fat: 110gTrans Fat: 1gCholesterol: 127mgSodium: 548mgPotassium: 358mgFiber: 1gSugar: 3gVitamin A: 352IUVitamin C: 2mgCalcium: 294mgIron: 3mg
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!