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Polpete
The polpete are the delicious meatballs of the Italian cuisine, softer than the classic meatballs because they contain breadcrumbs moistened with milk.
41 K 5/5 (1 reviews)
1 hour 55 min.
Easy
7.20 €
25 pieces
15 IngredientsLast modified on: April 8th 2023
For 25 pieces, you will need:
3 slices 
1 glass 
300 g minced beef
½ 
50 g Parmesan (Parmigiano Reggiano)
2 
4 tablespoons 
1 
2 
1 sprig 
1 
300 g peeled and chopped tomatoes
Times for this recipe
Preparation: 30 min.
Resting: 1 hour
Cooking: 25 min.
All in all: 1 hour 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 5 min.
Add the milk-soaked bread, squeezed between your hands, grated 50 g Parmesan (Parmigiano Reggiano) and 2 eggs.
Stage 4 - ⌛ 3 min.
Mix thoroughly.
You can do it with a mixer, or simply by hand...
You can do it with a mixer, or simply by hand...
Stage 5
...until you get...
Stage 6 - ⌛ 1 hour
...a homogeneous mixture.
Let rest 1 hour in the refrigerator if possible.
Let rest 1 hour in the refrigerator if possible.
Stage 7 - ⌛ 10 min.
Shape them into balls and place them on a baking sheet, possibly protected by a sheet of baking paper.
If you don't use them right away, you can freeze them at this stage: put the baking sheet in the freezer, and when the balls are frozen, transfer them to a closed plastic freezer bag.
If you don't use them right away, you can freeze them at this stage: put the baking sheet in the freezer, and when the balls are frozen, transfer them to a closed plastic freezer bag.
Stage 8 - ⌛ 5 min.
Cooking
In a large frying pan over medium heat, pour in 4 tablespoons olive oil and when it is hot add the dumplings, just brown them on each "face".Put on hold in a plate
Stage 9 - ⌛ 1 min.
In the same pan, add a little olive oil, then chopped 1 shallot, 2 bayleaves, 1 sprig thyme, 1 garlic clove, salt and pepper.
Cook for 1 minute, without browning.
Cook for 1 minute, without browning.
Stage 10 - ⌛ 10 min.
Pour in 300 g peeled and chopped tomatoes, add more salt and pepper, and let thicken gently for about 10 minutes.
Stage 11 - ⌛ 5 min.
Add the previously set aside meatballs, sprinkle with tomatoes and let them warm up slowly.
Stage 12 - ⌛ 2 min.
Stage 13
Serve the polpete with the side dish of your choice, in this case white rice, and a generous helping of tomato puree.
Remarks
In principle, popete is beef, but you can also put several meats together: beef + pork for example, or beef + veal.
Pecorino instead, or with it, Parmesan is also a very good option.
Pecorino instead, or with it, Parmesan is also a very good option.
Keeping: 1 or 2 days in the refrigerator, protected by a stretch film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 310 RDI=120 % | 1,750 RDI=170 % | 180 RDI=30 % | 2,170 RDI=110 % | 9,080 RDI: 110 % |
| Per 100 g | 30 RDI=10 % | 150 RDI=10 % | 20 RDI=2 % | 190 RDI=9 % | 780 RDI: 9 % |
| Per piece | 10 RDI=5 % | 70 RDI=7 % | 7 RDI=1 % | 90 RDI=4 % | 360 RDI: 4 % |
How much will it cost?
- For 25 pieces : 7.20 €
- Per piece : 0.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Minced beef
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Peeled and chopped tomatoes
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Parmesan (Parmigiano Reggiano)
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Olive oil
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