Polpettes
Juicy, tender, and bursting with classic Italian flavors, these homemade polpettes (Italian meatballs) embody comfort food at its finest. Made with a blend of ground beef or pork, Parmesan cheese, and fresh parsley, these golden-brown meatballs are first seared to perfection and then simmered in a rich marinara sauce for unbeatable flavor. The addition of milk-soaked breadcrumbs keeps them irresistibly moist, while garlic and black pepper lend a savory depth. Ready in under an hour, these polpettes are perfect for weeknight dinners or special occasions. Serve them over al dente spaghetti, with crusty Italian bread, or as a hearty appetizer. This timeless recipe offers a taste of Italy in every bite, delighting both kids and adults alike!
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Recipe Information
Ingredients
- 500 grams Ground beef or pork
- 100 grams Breadcrumbs
- 60 milliliters Milk
- 50 grams Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 500 milliliters Marinara sauce
Instructions
1. In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes until the breadcrumbs soak up the milk.
2. In a large mixing bowl, combine the ground beef or pork, soaked breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix gently with your hands until just combined. Avoid overmixing to keep the meatballs tender.
3. Scoop out portions of the mixture (roughly the size of a golf ball) and roll into uniform meatballs. Set aside on a plate or tray.
4. Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches and sear them on all sides until golden brown. This step will take about 5-7 minutes. Remove the seared meatballs and set them aside.
5. Using the same skillet, pour in the marinara sauce and bring it to a simmer over medium-low heat.
6. Carefully place the seared meatballs into the marinara sauce. Cover the skillet and let the meatballs simmer in the sauce for 10-15 minutes, or until fully cooked through (internal temperature should reach 74°C or 165°F).
7. Serve the polpettes hot, garnished with additional parsley and Parmesan cheese if desired. Pair with spaghetti, crusty bread, or enjoy them on their own.
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 5952 mg | 259% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 20.4 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 866 mg | 67% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1626 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
