My Recipe for Fried Polpette (meatballs)

My Recipe for Fried Polpette (meatballs)

Fried polpette (meatballs) can be a second course or a tasty appetizer. And it is also a dish very popular with children. My recipe calls for a mixture of lean and fat meat minced together, pecorino, egg, salt, pepper, parsley, and garlic.

It has always been my favorite dish ever since my mother cooked them. There was a risk that the polpette wouldn’t even arrive at the table, because my sister and I would sit by the stove and steal them one by one when my mother was distracted.

My Recipe for Fried Polpette (meatballs)

I still remember my mother’s mad face, realizing that the fried meatballs were slowly, but steadily getting eaten.

 Fried meatballs are a variation of the meatballs cooked in a tomato sauce.

And there are also zucchini polpetteeggplant polpette, or ricotta meatballs.

My Recipe for Fried Polpette (meatballs)

Course: Appetizer, Main Course
Keyword: children, meatballs, tomato sauce
Servings: 4


  • 500 g minced meat (lean and half fat) 17.6 oz
  • 2 eggs
  • 60 g pecorino cheese 4 tbsp
  • salt and pepper
  • a small minced clove of garlic
  • chopped parsley
  • bread crumb


  • Put in a bowl:
  • Meat, eggs, pecorino cheese, salt, pepper, garlic, and parsley. Then mix well.
  • When the mixture is uniform, start taking small amounts and giving them a slightly flattened spherical shape.
  • Roll them in salted and peppered bread crumbs.
  • At this point, fry them in hot oil, turning them over when a nice crispy crust has formed.
  • Dry them on paper towel.


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