Basic Italian Meatballs

Polpette are the cornerstone of countless Italian dishes, and this basic recipe is perfect for preparing them ahead of time.

Whether you’re planning to cook them later in a tomato sauce, bake them for a meal, or freeze them for future use, these raw meatballs are versatile and packed with flavor.

This recipe focuses on creating perfectly seasoned raw polpette that can be stored and cooked as needed.

Ingredients

Here’s what you’ll need to make your raw Italian meatballs:

• 1 lb (450g) ground beef and pork mixture, ideally 50/50
• 1/2 cup breadcrumbs
• 1/4 cup whole milk
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, finely chopped
• 1 clove garlic, minced
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

You can play around with the meat ratios and types: If you want lighter and healthier meatballs, then consider a combination of pork and turkey mince. If you want rich and intense meatballs, then try replacing the pork with veal mince.

Instructions

Here’s how to make your polpette in just 3 steps. This quantity will make roughly 18 meatballs but, of course, this depends on the size of meatball you’re going for:

1. Prepare the breadcrumb mixture:
   In a small bowl, combine the breadcrumbs and milk. Stir until the breadcrumbs are completely soaked, then let the mixture sit for 5 minutes to create a soft paste. This is a neat trick for keeping your polpette moist.
2. Mix the meatball ingredients:
   In a large mixing bowl, combine the ground beef and pork, the soaked breadcrumb mixture, Parmesan cheese, parsley, garlic, egg, salt, and pepper. Use clean hands to gently mix the ingredients together. Be sure not to overwork the mixture, as this can make the meatballs dense. Mix until everything is evenly incorporated.
3. Shape the meatballs:
   Scoop about 2 tablespoons – or around 25g – of the mixture at a time and roll it between your palms to form a round meatball. Repeat until all the mixture is used, arranging the meatballs in a single layer on a parchment-lined baking sheet.

How to Store the Polpette

If you’re using the meatballs within 1-2 days, transfer them to an airtight container and refrigerate.

For longer storage, freeze the meatballs: Place the baking sheet with the raw meatballs in the freezer for 1-2 hours, or until the meatballs are firm. Once frozen, transfer them to a freezer-safe bag or container, and store for up to 3 months. Be sure to label the bag with the date for easy tracking.

How to Use the Polpette

Once your raw polpette are prepared, here are some ideas for using them:

1. Cooking in sauce:
   Add the raw meatballs directly to a simmering pot of tomato sauce. Cover and cook on low heat for about 25-30 minutes, or until the meatballs are fully cooked and tender. The sauce will absorb the flavors of the meat, making it even more delicious!
2. Baking:
   If you prefer baking, arrange the thawed meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for about 20-25 minutes, until fully cooked and golden brown.
3. Pan-frying:
   For a crisp exterior, pan-fry the thawed meatballs in a skillet with a bit of olive oil over medium heat. Turn occasionally to brown all sides, then finish cooking in your favorite sauce or enjoy them on their own.
4. Adding to soups:
   Toss the raw meatballs into a simmering broth or soup, like Italian wedding soup, and cook for about 20 minutes.

Tweaks and Additions

Want to put your own spin on these Italian meatballs? Here are some ideas:

• Add spices
  Mix in 1/2 teaspoon of dried oregano or basil for an extra Italian flavor boost. Ground fennel seeds, nutmeg and cinnamon can all work really nicely too!
• Make them spicy
  Add a pinch of red pepper flakes for a little heat. You could also try grating in a little fresh red chili into the mix.
• Cheese-stuffed
  Make these super indulgent by inserting a small cube of mozzarella into the center of each meatball for a gooey surprise.
• Go gluten-free
  Use gluten-free breadcrumbs or finely ground oats as a substitute if you need to make these gluten-free meatballs.

This raw polpette recipe is a versatile starting point for a wide range of dishes. Make a batch, store them, and enjoy delicious homemade meatballs whenever you like. Buon appetito!