Classic Italian-style fried meatballs bursting with flavour. These tender pork polpette, enriched with pine nuts, garlic, and Parmesan, are perfect as a snack or part of a hearty meal by Chef Massimo Mele.
Polpette (Fried Meatballs)
Prep time :
10 minutes
Cook time :
15 minutes
Serves :
4
Total Time :
25 minutes
Polpette (Fried Meatballs)
Ingredients
- 1 slice day-old bread, crusts removed
- Milk, for soaking
- 500g pork mince
- 2 eggs
- 1 tablespoon pine nuts
- 2 cloves garlic, minced
- 1 tablespoon finely chopped parsley
- 1 tablespoon grated Parmesan cheese
- Salt and pepper, to taste
- Oil, for frying
Method
Soak the Bread:
- Soak the bread in milk for 5–7 minutes until softened. Soak the bread in milk for 5–7 minutes until softened.
Prepare the Mixture:
- In a bowl, combine pork mince, eggs, pine nuts, garlic, parsley, Parmesan, and squeezed-out bread. Mix gently to combine. Season with salt and pepper.
Shape the Meatballs:
- Take 1 tablespoon of the mixture, roll into balls, then slightly flatten between palms.
Fry the Meatballs:
- Heat oil in a pan over medium-high heat. Shallow fry meatballs for 5–7 minutes, turning occasionally, until golden brown and cooked through.
Serve:
- Drain on paper towels and serve warm.
Chef’s Tip
Use day-old bread for the best texture and soak well to keep the meatballs moist. Avoid overmixing the meat to prevent tough meatballs.
