Polpette (Italian Meatballs)
Homemade meatballs are easy to make, and these Italian meatballs are bursting with flavor!
Yield: 1 lb of meatballs
Yield: 1 lb of meatballs
Servings: 4 - 6 people (depending on how the meatballs are used)
Ingredients
- 2 c bread cubes
- ¼ c milk
- 1 lb ground beef, 85% lean
- 2 eggs
- ¼ c Parmesan cheese, fresh grated
- 2 cloves garlic, minced
- 1 tablespoon parsley, dry (or ½ bunch fresh chopped)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Place the bread cubes in a small bowl. Pour the milk over the cubes and let them set for a few minutes, so that the bread absorbs the milk.
- In a large bowl, combine the meat, eggs, cheese, garlic, parsley, salt,pepper, and soaked bread cubes (along with any milk that hasn't absorbed). Mix, using your hands, until everything is evenly distributed.
- Shape the mixture into balls of your desired size. (We like to use a rounded Tablespoon for smaller meatballs or two rounded Tablespoons for larger meatballs.)
- To cook the meatballs, pre-heat your broiler to high. Place the rolled meatballs 1 inch apart on an aluminum foil lined baking sheet. Broil the meatballs for 5-7 min, checking often, until lightly golden.
- Remove the meatballs from the oven and use immediately or let cool and store in the refrigerator until using.*
Notes
*To freeze the meatballs: Let the meatballs cool after cooking. Freeze them on a baking sheet, in a single layer, until solid. Once solid, they can be transferred to an airtight bag or container to store in the freezer for 2-3 months.
This recipe from 2013 was updated in September 2017. We made the meatballs even more authentic. Enjoy!