Polpete
The polpete are the delicious meatballs of the Italian cuisine, softer than the classic meatballs because they contain breadcrumbs moistened with milk.
29 K 5/5 (1 reviews)
1 hour 55 min.
Easy
25 pieces
15 IngredientsLast modified on: April 8th 2023
For 25 pieces, you will need:
3 slices 
1 glass 
1 1⁄3 cup minced beef
½ 
¼ cup Parmesan (Parmigiano Reggiano)
2 
4 tablespoons 
1 
2 
1 sprig 
1 
1 1⁄3 cup 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 ¼ cup 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 1 1⁄3 cup 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
Like these other recipes: Bolognaise lasagne, Algerian brik rolls, Polenta parmentier, Meatballs, Stuffed tomatoes and courgettes, ... See them all 15
Peeled and chopped tomatoes
Like these other recipes: Tomato sauce (for pizzas), Rice à l'italienne, Tagliatelle with rillons and tomatoes, Sausages with baked beans, French style, Polenta parmentier, ... See them all 15
Parmesan (Parmigiano Reggiano)
Like these other recipes: Turnip leaf pesto, Roast cabbage with lemon, Raw beetroot salad, Eggplant Polpette, Genoese croque-monsieur, ... See them all 60
Olive oil
Like these other recipes: Julia salad, Aperitif rolls, Curried tuna cubes, Saltimbocca, Green beans with tomato and cheddar cheese, ... See them all 531
Other recipes you may also like
Tarte Normande
This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture. The tart is then baked and dusted with icing sugar when cold.December 30th 201954 K 1 hour 30 min.
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.September 2nd 2012300 K5 15 min.
Doughnuts
Ring doughnuts are a traditional American treat. In the United States they are part of the culture and come plain or with lots of different icings and toppings. Here is a recipe for plain doughnuts to which you can add your own choice of icing.September 22th 2013116 K4.7 3 hours 15 min.
Apple and pear tart
Apples and pears are combined in this sophisticated autumn tart. The pears are laid decoratively on top of stewed apple.October 27th 2014102 K 24.9 60 min.
Raspberry tart
This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze. It's a bit more complicated than a normal tart, but the result is well worth the...July 4th 202078 K5 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.