Polpete


Polpete
The polpete are the delicious meatballs of the Italian cuisine, softer than the classic meatballs because they contain breadcrumbs moistened with milk.
11K 1 5
Grade this recipe:

Last modified on: April 8th 2023

Keywords for this recipe:
For 25 pieces, you will need:

Change these quantities to make: 25 pieces 50 pieces 75 pieces
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
30 min.1 hour21 min.1 hour 51 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Polpete

Making the meat balls

Remove the crust from 3 slices bread (use it in another recipe), put the crumb only in a bowl and sprinkle it with 1 glass milk.

Let it soak in.

Stage 2 - 5 min.
Polpete
In the meantime, in a salad bowl, pour 300 g minced beef, ½ onion finely chopped and parsley also chopped.

Salt and pepper.

Stage 3 - 5 min.
Polpete
Add the milk-soaked bread, squeezed between your hands, grated 50 g Parmesan (Parmigiano Reggiano) and 2 eggs.

Stage 4 - 3 min.
Polpete
Mix thoroughly.

You can do it with a mixer, or simply by hand...

Stage 5
Polpete
...until you get...

Stage 6 - 1 hour
Polpete
...a homogeneous mixture.

Let rest 1 hour in the refrigerator if possible.

Stage 7 - 10 min.
Polpete
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.

Stage 8 - 5 min.
Polpete

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.
Polpete
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.

Stage 10 - 10 min.
Polpete
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.
Polpete
Add the previously set aside meatballs, sprinkle with tomatoes and let them warm up slowly.

Stage 12 - 2 min.
Polpete
Just before serving, remove and discard thyme, garlic clove and bay leaves.

Check seasoning.

Stage 13
Polpete
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.
Keeping
1 or 2 days in the refrigerator, protected by a stretch film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,842 Kcal or 7,712 Kj105 gr127 gr150 gr
92 %40 %12 %23 %
Per 100 g
Energetic valueProteins CarbohydratesFats
159 Kcal or 666 Kj9 gr11 gr13 gr
8 %3 %1 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
74 Kcal or 310 Kj4 gr5 gr6 gr
4 %2 %<1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg
How much will it cost?
  • For 25 pieces : 7.75 $
  • Per piece : 0.31 $

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)
Peeled and chopped tomatoesPeeled and chopped tomatoes: You can check-out other recipes which use it, like for example: Veal Marengo, Chicken "cantina", Tomato sauce (for pizzas), Spinach and chick peas "à la milanaise", White bean gratin "à l'italienne", ... All
Minced beefMinced beef: You can check-out other recipes which use it, like for example: Spaghetti Bolognese, Gisèle's Pasties, Moussaka, Italian style gratin, Gratin Parmentier, ... All
Parmesan (Parmigiano Reggiano)Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Spaghetti with tomatoes and pesto, Crispy rolls with chicken and leek, Spinach and ricotta ravioli, Spinach and chick peas "à la milanaise", Leek and artichoke tart à la piémontaise, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Normandy seafood stew, Cubed salad, Mixed seed grissini, Crispy potato and mushroom brik rolls, Kérinou slices, ... All
Other recipes you may also like
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
256K3.9 46 min. February 21th 2011
Parisian-style chocolate custard tart
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
45K 1 hour 8 min. July 13th 2022
Pitta bread
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
511K 14.5 2 hours 55 min. February 21th 2011
Special small breads
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
374K4 6 hours 26 min. October 13th 2010
French baguettes
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
1.1M 364.7 5 hours 6 min. October 24th 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page