Polpete
The polpete are the delicious meatballs of the Italian cuisine, softer than the classic meatballs because they contain breadcrumbs moistened with milk.
22 K 5/5 (1 reviews)
1 hour 55 min.
Easy
25 pieces
15 IngredientsLast modified on: April 8th 2023
3 slices 
1 glass 
300 ml minced beef
½ 
50 ml Parmesan (Parmigiano Reggiano)
2 
4 tablespoons 
1 
2 
1 sprig 
1 
300 ml peeled and chopped tomatoes
Times for this recipe
Preparation: 30 min.
Resting: 1 hour
Cooking: 25 min.
All in all: 1 hour 55 min.
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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 ml 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 ml 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)
Peeled and chopped tomatoes
Like these other recipes: Sausage rougail, Veal Marengo, Sausages with baked beans, French style, White bean gratin "à l'italienne", Pissaladière with puff pastry, ... See them all 14
Minced beef
Like these other recipes: Chicano burger, Bolognaise lasagne, Meatballs, Gratin Parmentier, Italian style gratin, ... See them all 14
Parmesan (Parmigiano Reggiano)
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Olive oil
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