Polpette - Italian Meatballs
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
456 kcal
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Course
Main Course
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Cuisine
Italian
Polpette - Italian Meatballs
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The BEST polpette! Juicy inside and crispy outside, serve Italian meatballs with spaghetti and tomato sauce, roasted potatoes, salads and more!
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Ingredients
- 2 thick slices of ciabatta bread crust cut off
- ½ cup milk
- 1 large egg beaten
- 1 cup breadcrumbs
- 2 tablespoon 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
- 4 tablespoon extra-virgin olive oil
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Instructions
- Cut the bread into small cubes, and place them into a bowl with the milk. Allow the bread to sit for a few minutes, then drain it and squeeze out the excess milk with your hands, and place it in a large bowl.
- Add in the egg, breadcrumbs, Parmesan cheese, garlic, parsley, lemon zest, thyme and ground beef, and season generously with sea salt and black pepper. Mix to combine all the ingredients.
- Lightly oil your hands, take off a small piece of the mixture and gently roll it between your hands to form 1-inch (2½-cm) meatballs (about 1 full tablespoon each). Flatten each meatballs slightly with your hands.
- Arrange the meatballs on a baking tray covered with parchment paper.
- Heat the extra-virgin olive oil in a large frying pan over medium heat. Fold in the meatballs and leave them undisturbed until they are brown on one side. Shake the pan to loosen the meatballs, then turn each one with tongs to cook on the other side for 4-5 minutes.
- Remove the meatballs from the pan, and arrange them on a plate covered with paper towels to absorb the oil in excess. Transfer the meatballs to a large serving plate and serve, or mix them with tomato sauce and serve with pasta.
Notes
- Ingredients substitution:
- Storage tips:
- breadcrumbs: substitute with gluten-free breadcrumbs for gluten-free chicken meatballs.
- milk: substitute with dairy-free milk for dairy-free chicken meatballs.
- Store: Refrigerate leftover meatballs in an airtight container for up to 3 days.
- Reheat: Reheat leftover meatballs in the oven at 170C/350F for 5-10 minutes, or in the microwave for 1-2 minutes.
- Freeze uncooked: Place the cooked meatballs in a single layer on a baking sheet and freeze for 30 minutes. Transfer the frozen meatballs to an airtight freezer-safe container or ziplock bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Freeze cooked: Place the cooked meatballs in a single layer on a baking sheet and freeze for 30 minutes. Transfer the frozen meatballs to an airtight freezer-safe container or ziplock bag. Freeze for up to 3 months.
Nutrition Information
Show Details
Calories
456kcal
(23%)
Carbohydrates
22g
(7%)
Protein
19g
(38%)
Fat
32g
(49%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
313mg
(13%)
Potassium
320mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
237IU
(5%)
Vitamin C
3mg
(3%)
Calcium
141mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 22g | 7% |
| Protein | 19g | 38% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 313mg | 13% |
| Potassium | 320mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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