Polpette Napoletane or Neapolitan Meatballs

Polpette Napoletane or Neapolitan Meatballs

We were raised in an Italian-American household, although we didn’t speak Italian in the house. We were very proud of being Italian, and had Italian music, ate Italian food.
Francis Ford Coppola

Explore an Italian classic – Polpette, or Italian meatballs. Italian Polpette meatballs are usually made with ground beef and cheese. They can be easily prepared at home by simply following the recipe.


–  9 ounces minced beef and pork, equal amounts
–  2 slices stale white bread, crusts removed
–  ½ cup milk
–  ½ small bunch fresh parsley, finely chopped
–  ½ small bunch fresh dill, finely chopped
–  1 clove garlic, finely chopped
–  2 fresh eggs
–  salt and freshly ground black pepper
–  1 cup grated parmesan cheese
–  1 cup shredded cheddar cheese
–  extra-virgin olive oil, for frying

Put the bread in a small mixing bowl, cover with milk, and leave to soak.

Chop the parsley, dill and garlic together.

Put meat into a large mixing bowl. Add eggs. Squeeze the milk out of the bread and add to meat. Mix the ingredients.

Add parsley, dill and garlic. Season with salt and freshly ground black pepper. Add parmesan cheese and cheddar cheese. Keep mixing.

Shape meatballs by hand.

Pour olive oil into a large skillet. When it’s really hot, fry the meatballs for 5-6 minutes, or until golden brown. Then turn over. When golden brown and crusty on both sides remove the meatballs from a skillet and drain on paper towels.

Bon Appetit!
Or – Buon Appetito!


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