Polpette- Italian meatballs

In Italy, meatballs (named polpette) are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are: beef and/or pork and sometimes poultry, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, bread crumbs and parsley, mixed and rolled by hand to a golf ball size. In the Abruzzo region of Italy, especially in the Province of Teramo, the meatballs are typically the size of marbles, and are called polpettine!

Ingredients Preparation
  • 1lb ground beef
  • 1lb ground pork
  • 2eggs
  • 1cup breadcrumbs
  • 13cup parmesan cheese PDO
  • 1teaspoon oregano
  • 1garlic clove, minced
  • 14onion, chopped
  • 1teaspoon sweet basil
  • salt and pepper
  • spaghetti sauce, enough to cover meatballs
  1. Mix all ingredients together
  2. Form about the size of golf balls
  3. Make or pour tomato sauce into a deep pot Drop meat balls in sauce.
  4. Simmer for at least 2 hours.

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