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Polpette is a word denoting Italian meatballs, traditionally consisting of ground beef or veal (and sometimes pork) that is shaped into small balls. These meatballs are usually enriched with a wide variety of ingredients such as parsley, eggs, garlic, and sometimes even mortadella or Parmigiano Reggiano.
Although some might think that polpette are served with pasta, that is mostly an American thing, and Italian polpette are typically consumed on their own as a snack, appetizer, or finger food that is especially beloved by children of all ages.
VARIATIONS OF Polpette
MOST ICONIC Polpette
Polpette al sugo is a traditional dish consisting of meatballs in sauce. Although there are numerous recipes, the meatballs are usually made with a combination of ground meat (beef or veal), eggs, bread soaked in milk, Parmigiano-Reggiano cheese, parsley, salt, and pepper.
Once shaped, the meatballs are browned in a pan and then cooked in a sauce consisting of onions, olive oil, tomatoes, and seasonings. The dish is covered with a lid and cooked over low heat until the sauce thickens and the meatballs are fully cooked.
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Polpette di riso are traditional Italian rice balls, often made from leftover risotto. The rice is shaped into small balls, sometimes stuffed with ingredients like cheese, vegetables, or meat, and then coated with breadcrumbs before being fried or baked.
The basic recipe consists of rice, egg, Parmigiano Reggiano, parsley, pepper, salt, breadcrumbs, and oil for frying. They are crispy on the outside and creamy inside, making them a popular snack or appetizer. These rice balls are similar to arancini and are commonly enjoyed throughout Italy, with variations depending on the region.
Polpette di bollito are Italian meatballs made from leftover boiled meat, often from making broth or stews. The boiled meat is finely chopped or ground, then mixed with ingredients like breadcrumbs, eggs, garlic, parsley, and grated cheese to create flavorful meatballs.
These are then fried or baked to a golden-brown finish. This dish is a great example of Italian cucina povera (peasant cuisine), which focuses on using every part of ingredients, reducing waste, and creating delicious, comforting food from leftovers.
Carne cruda all'albese is an Italian spin on steak tartare, prepared mainly around Alba, a town in the Piedmont region renowned for its precious white truffles. In this version, raw finely chopped beef is flavored with salt, pepper, lemon juice, and garlic.
The dish is often served with thin shavings of Parmigiano-Reggiano cheese, and it is often topped with chopped and roasted Piemontese hazelnuts or the prized white Alba truffle. Due to the fact that truffles are very expensive, fresh wild mushrooms are sometimes used instead.
MOST ICONIC Carne cruda all'Albese
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Polpette di polpo, or octopus meatballs, are a signature dish from Puglia, particularly cherished in Salento for aperitifs. The dish is made by blending boiled octopus with bread soaked in milk, parsley, and sautéed with garlic, oil, and chili pepper.
After forming the mixture into meatballs, they are either fried or baked. Some variations include the addition of grated pecorino, adding a zesty twist to this flavorful southern Italian delicacy.
Sciusceddu is a traditional Sicilian dish from the city of Messina, made with small meatballs simmered in broth, topped with a mixture of eggs, ricotta, and caciocavallo, then baked in the oven until golden brown. This rich, comforting dish is full of different textures and flavors, from the hot liquid broth and tasty meatballs to the creamy topping and a strong caciocavallo finish.
Sciusceddu is rarely served in restaurants because it is more of a home-cooked dish that is traditionally served on Easter, but fortunately, it is too delicous to be reserved only for one day of the year. It is best enjoyed hot, served with slices of fresh bread on the side.
Polpette di cavallo is a spin on the classic Italian meatballs, but it contains horse meat (carne di cavallo) instead of veal or beef. This meat specialty is typically prepared with a mixture of ground horse meat, eggs, breadcrumbs, parmesan, parsley, lemon zest, salt, and pepper, which is then shaped into meatballs which are the size of a small mandarin orange.
They're cooked in various ways - grilled inside lemon leaves, fried, baked, or simmered in sauces. This version of polpette is typical of Sicily (especially Catania), and it is a popular street food item that is commonly consumed as a snack or a second course.
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Polpette alla Mammolese are traditional meatballs from Mammola, a town in Calabria, Italy. These meatballs are typically made with a combination of ground meat (usually pork), eggs, soaked bread, garlic, goat cheese, parsley, chili pepper, and salt.
The mixture is shaped into meatballs, which are then cooked in the tomato sauce. Polpette alla Mammolese are served as a main dish (secondo) along with pasta and sprinkled with goat cheese or smoked ricotta.
Boccette in brodo is a traditional dish originating from Rome. This Roman Jewish soup consists of meatballs in broth. The ingredients usually include carrots, onions, celery, parsley, salt, ground beef, soup bones, and either beef marrow or butter.
The soup bones, carrots, celery, onions, salt, and parsley are boiled in water over medium heat for about one hour. The ground beef is formed into meatballs, and a tiny piece of marrow or butter is inserted into each ball. The meatballs are added to the broth and cooked until done.
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