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Polpette (Italian Meatballs)

Homemade meatballs are easy to make, and these Italian meatballs are bursting with flavor! Yield: 1 lb of meatballs

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 - 6 people (depending on how the meatballs are used)
Course: Dinner
Cuisine: Italian

Ingredients

  • 2 c bread cubes
  • 1/4 c milk
  • 1 lb ground beef, 85% lean
  • 2 eggs
  • 1/4 c Parmesan cheese, fresh grated
  • 2 cloves garlic, minced
  • 1 Tbsp Parsley, dry (or 1/2 bunch fresh chopped)
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
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  • This recipe from 2013 was updated in September 2017. We made the meatballs even more authentic. Enjoy!