Include in Print View:

Polpette (Meatballs

Polpette (Meatballs recipe image
These authentic Lombard-style polpette are a delightful departure from standard meatballs, featuring a vibrant gremolata of lemon zest, parsley, and garlic. The beef is bound with soaked bread and egg, creating a tender, juicy texture that holds up well during pan-frying. The subtle warmth of nutmeg complements the bright citrus notes, resulting in a complex, aromatic flavor profile. These small, flattened cakes are perfect as an appetizer, a light main course, or a flavorful addition to pasta dishes. Ideal for weeknight dinners when you want something homemade yet quick to prepare, they bring a touch of Italian tradition to your table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 667.1
Description
These authentic Lombard-style polpette are a delightful departure from standard meatballs, featuring a vibrant gremolata of lemon zest, parsley, and garlic. The beef is bound with soaked bread and egg, creating a tender, juicy texture that holds up well during pan-frying. The subtle warmth of nutmeg complements the bright citrus notes, resulting in a complex, aromatic flavor profile. These small, flattened cakes are perfect as an appetizer, a light main course, or a flavorful addition to pasta dishes. Ideal for weeknight dinners when you want something homemade yet quick to prepare, they bring a touch of Italian tradition to your table.
Ingredients
  • 1 pound Ground beef
  • 2 teaspoon Parsley
  • 1 ea Slice white bread
  • 1/8 teaspoon Grated nutmeg
  • 1/4 cup Olive oil
  • 1 ea Small lemon
  • 2 ea Garlic cloves
  • 1 ea Egg
  • 1 Salt and pepper
Directions
  1. 1
    Finely mince the zest of the small lemon, the parsley, and the garlic cloves together to create a gremolata mixture.
  2. 2
    Soak the slice of white bread in milk, then squeeze it thoroughly until dry and crumble it into small pieces.
  3. 3
    In a large bowl, combine the ground beef, gremolata mixture, salt, pepper, grated nutmeg, crumbled bread, and beaten egg.
  4. 4
    Gently mix the ingredients together until just combined; do not overwork the meat to keep the meatballs tender.
  5. 5
    On a lightly floured surface, form the mixture into small, flattened cakes approximately 1/2 inch thick and 1 1/2 inches wide.
  6. 6
    Heat the olive oil in a skillet over medium-high heat until hot.
  7. 7
    Brown the meatballs in the hot oil for about 2 minutes on each side, turning carefully.
  8. 8
    Drain the cooked meatballs on paper towels and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 667.1kcal
% Daily Value *
Total Fat 36.8g57%
Saturated Fat 10.1g51%
Cholesterol 181.8mg61%
Sodium 249.5mg11%
Total Carbohydrate 47.4g16%
Dietary Fiber 8.7g35%
Sugars 3.3g
Protein 42.0g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, italian, meatballs, polpette, gremolata, lemon, garlic, parsley, nutmeg, pan-fried, lombardy, appetizer, main course, ground beef, olive oil, egg, bread, milk, savory, homemade, quick dinner
Read it online: https://www.chefs-mate.com/recipe/polpette-meatballs/