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Meatless Meatballs: Polpette di Lupo Recipe

Meatless Meatballs: Polpette di Lupo

Mario Batali

Recipe copyright Mario Batali, 2002. All Rights Reserved.

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on March 15, 2012

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    Thank you to the reviewer who suggested putting them in the oven at 350 for 10 minutes -- I don't think I could have fried them otherwise! Mine weren't quite balls, but almost patties, they were so wet. I only used 2 eggs and it was just fine. I didn't even need to do the processing step -- my stale bread just fell apart into crumbs in the milk. The sauce published here is the perfect complement to the meatballs, and the dish is deeply satisfying. I enjoyed it more than a regular meatball (and my vegetarian friend went crazy for this dish!!.

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  • on February 02, 2011

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    This is great! I agree limiting the recipe to 2 eggs and placing the "meatballs" in the oven first make for the best results.

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  • on January 02, 2011

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    I was really pleasantly surprised by this dish. The flavor is incredible!!! I took the advice of the other reviewer and placed the meatballs in the oven first for 10 minutes at 350 to dry the meatballs out a little bit and then placed them in the frying pan. I would argue with another reviewer that the sauce drowns out the flavor of the meatballs. In my opinion, the sauce and the flavor of the meatballs complemented each other so well. I would definitely make this again. Well worth the steps and time.

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  • on August 23, 2010

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    I took a chance when I saw Mario make this on an old episode of Malto Mario. I'm so glad I did! It is one of the best dishes I have ever made! For vegetarians this is great! For vegans I would say substitute soy or rice milk. You might be able to use an egg substitute where it calls for eggs and there is at least one vegan parm cheese brand out there that I'm sure would work fine! Also, I did not need to use 3 eggs. I used 2, but one would have been plenty! Depends on the day I suppose. :D

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  • on May 30, 2010

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    They have a great flavor and are fairly easy to make, mine came out a little mushy so I baked them first. My whole family loved them and we will be making them again.

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  • on November 19, 2009

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    I loved the recipe and I skipped a few steps - I hand mashed the bread and mixed everything. I'll be making it again!

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  • on March 11, 2007

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    This "meatballs" are really flavorful and filling. As a vegetarian, I do miss certain dishes, and spaghetti and meatballs is one those dishes. I also found that mixing in a little ground soy "meat" (which can be found in most grocery stores in the organic food section also adds a little more texture. Overall, I highly recommend this recipe.

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  • on September 26, 2006

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    I've wanted to make this recipe for a long time and was mildly disappointed with the outcome. There are a lot of ingredients and it takes a multi-stepped procedure to get these into the frying pan. They came out very nicely, with more flavor than I expected. The problem is that the flavor is all but lost once they're topped with sauce (which is a great and simple base for tomato sauce. I'd recommend making them slightly smaller than the 2" diameter in the recipe, as they tend to stay moist inside which can be a problem because the mix containes raw egg.

    All in all these were good and a fine alternative for the vegetarians in your life, but it's simply not an entree kind of meal.

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  • on August 01, 2005

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    THESE MEATLESS MEATBALLS ARE SO GOOD !! I MADE THEM 3 TIMES LAST TIME I MADE TWICE AS MANY AND FROZE HALF FOR ANOTHER DAY . THEY ARE EVEN BETTER THE NEXT DAY ,I GAVE SOME TO SOME TO MY MOTHER- IN- LAW AND SHE LOVED THEM SO MUCH AND SHE GAVE SOME TO HER SISTER WHO ALSO LOVED THEM ! NOW THEY ALL WHANT THE RECIPE !!!

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