Recipe courtesy of La Piazza Al Forno

Polpette

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 25 min
  • Yield: about 20 meatballs
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Ingredients

2 1/2 pounds ground beef

2 1/2 pounds ground pork 

2 cups grated Pecorino-Romano 

1 cup breadcrumbs 

1 cup milk 

1 tablespoon chopped fresh parsley 

1/2 tablespoon salt 

1/2 tablespoon ground black pepper 

2 eggs 

Canola or vegetable oil, for frying

Marinara sauce, to taste 

Parmigiano-Reggiano, for serving

Directions

  1. Preheat the oven to 350 degrees F.
  2. Mix together the beef, pork, cheese, breadcrumbs, milk, parsley, salt, pepper and eggs in a large bowl, then roll into small balls and place on a baking sheet. Bake for 40 minutes.
  3. Heat oil in a deep-fryer to 350 degrees F. Fry meatballs for 1 minute. Top with your favorite marinara and freshly grated Parmigiano-Reggiano.