Just Meatballs or Polpette deliziose

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Dish up something fantastico tonight!

Home made polpette recipes are extremely present in the Italian kitchens.  The problem here is that almost each region has the best recipe to offer for meatballs!!! So they say !!! Because of that here I had a real dilemma for this  post

Finally, I ended up choosing a Northern Italy version  (my mother’ s recipe) and a more Neapolitan kind of recipe for the tomato sauce/spaghetti with meatballs lovers, hoping my Italian readers will be a little content.

Either way these polpette are the best for a family every day dinner! Skip the ready made, full of sodium store bought meatballs. These polpette refrigerate and freeze very well. Preparerd on Sunday, (it takes about 1hour and 20 minutes)  you can serve them  all week long or later on. Hire members of your family to help to chop and mix  and create a funny family cooking together tradition for meatballs all’ Italiana!

Polpette, meatballs


Ingredients: about 20 to 30 meatballs.

I rely on Italian sausage spicy or mild ro make my meatballs, it cooks well and taste better than simply ground sausage. In Italy we mainly use ground  veal which brings a softer meat taste or beef You can substitute with ground turkey  if you like,  just don’t forget  that turkey gets pretty dry at frying.

For the meatballs:

  • 1/2 pound ground beef
  • 1/2 pound ground veal
  • 2 to 3 Italian sausages meat, casing removed,
  • 2 to 3 medium garlic gloves, chopped thin
  • 1+ 1/2 cup Italian flat parsley leaves washed
  • 2/3 cup grated good quality parmesan
  • 2/3   cup  plain clean organic breadcrumbs
  • 1 large egg, lightly beaten.
  • 1 good pinch nutmeg
  • 1 teaspoon Italian seasoning
  • 1 teaspoon  fresh ground pepper
  • 2 teaspoons  salt
  • 2  tablespoons milk
  • vegetable oil
  • olive oil

Remove casing from sausages, breaking  into small pieces with your hands.

Using a sharp knife chop together thin garlic and parsley.

In a large bowl add ground meats, sausage, flat parsley and garlic mixture, grated parmesan, all seasonings, 2 tablespoons milk, the egg,  breadcrumbs . Mix well with a fork first then with your clean hands until all is well combined together. If the the meat mixture is not soft enough add some milk and rectify the seasoning.

Cover with a plastic wrap and refrigerate for at least 15 minutes till  2 hours.

Remove the ground meat mixture. Using your clean  hands roll into 2 inch meatballs and set aside.  Roll quickly the meatball into the breadcrumbs just be coated enough to hold the cooking.

Now prepare a large deep side skillet with half olive oil and vegetable oil. Heat oil to warm temperature without burning.

Working in batches, place meatballs into skillet, brown them on all sides  and cook about five minutes per batch.Do not crowd the meatballs, instead roll them  gently in the skillet with a spatula, till well browned.

The Northern Italian recipe.

Place your cooked meatballs into a large oven proof plate lined with paper towels, keep warm, covered in 200F warm oven . Once you are ready to serve, sprinkle with grated parmesan over a fresh salad.

With sauce Neapolitan recipe

  • 1 cup diced white onion.
  • 1 tablespoon minced garlic
  • 1 to 2 cans good quality  crushed tomatoes-, like San Marzano.
  • 1/2 cup good red wine
  • 1 cup chopped fresh basil leaves.
  • 2 tablespoons good quality olive oil
  • 1/2 teaspoon sugar
  • salt and pepper to taste.
  • 1 mozzarella ball, sliced thin

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In a medium skillet, over medium heat , add oil, saute’ onions till translucent over low heat, then add garlic saute’ for 2 minutes more, add red wine, scrape bottom of the pan, cook for 2  to 3 more minutes, till liquid evaporates. Add tomato paste, stir with a spatula with onions  then add crushed tomatoes, basil, sugar, and salt and pepper at your taste.

Cover and cook a low heat for 1/2 hour.

For the meatballs alla Napolitana recipe.

Polpette, meatballs


Pre heat the oven at 350, place meatballs into a lightly oiled oven proof dish, pwith the tomato sauce, add slices of mozzarella and bake for about 15 minutes till mozzarella is melted.



Serve Immediately with penne, maccheroni, or spaghetti, or a crunchy peppers medley,

Mamma mia buonissime e Buon appetito!




2 cans of cr






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