Polpette: Italian meet balls

This weekend my sis was at home so sunday I did some italian food to celebrate her arrival, we watched The godfather, of which we know all the lines by heart. The theme of the evening being Italy, I cooked polpette for us. These are Italian meatballs, I hope you like the recipe.


• 2 slices of stale bread, crust removed, cut into pieces
• 1 cup of milk
• 500g of premium minced beef
• 1 egg
• 1 handful of chopped parsley leaves
• 1/4 teaspoon grated nutmeg
• 40g grated parmesan
• 2 teaspoons of salt
• 1 teaspoon ground white pepper
• 1 brown onion, chopped
• 1 garlic clove crushed with the back of a knife
• 3 tablespoons of extra virgin olive oil
• 150 ml of red wine
• 2 cans of crushed tomatoes
• 250ml of water
• 1/4 bell pepper, in one piece
• salt to taste


  1. Soak bread in milk for about 10 minutes.
  2. In a bowl, mix the ground beef with 1 egg, salt and pepper, the chopped parsley, the tip of a teaspoon of grated nutmeg and the grated Parmigiano (or Grana Padano). Use a spoon if you fancy touching raw meat, but in my opinion, hands are your best cooking tools.
  3. Squeeze the milk from the bread, add it to the meat mixture and mix.
  4. Using the palm of your hand, roll the polpette the size of small tangerines and set aside in the fridge to firm up for 15 minutes.
  5. Meanwhile, sauté the chopped onion and garlic in a little olive oil until the onion is tender and translucent.
  6. Add your meatballs and brown them on both sides, then add 1/2 cup red wine. Let the alcohol evaporate, then compose 1 bay leaf, a piece of green or red pepper (pepper) two cans of tomatoes and water. Bring to the boil, then lower the heat and simmer covered for at least 2 hours, stirring occasionally. Adjust with salt and pepper. Add the basil leaves and serve with bread, mash or al dente pasta

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