Polpette meatballs

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Polpette meatballs

Main Serves 6 45 min
Wondering what to do with your mince? Think meatballs. Shape and size tend to be fairly constant but contents and seasonings are completely fluid; every country seems to have its own version, so pretty much anything goes. However, as with so many things, simple is often best and the fewer ingredients the better – it's only a small mouthful so don't complicate it.


  • 350g beef mince and 150g pork mince or sausage meat (or 500g beef mince)
  • 1 thick slice stale bread, crust removed, soaked in 75ml milk and gently squeezed to remove liquid
  • 1 medium onion, finely chopped and gently sautéed for 5 mins
  • 2 tbsp flat leaf parsley, chopped
  • 2 tbsp Parmesan, coarsely grated
  • pinch nutmeg, grated
  • tomato sauce, homemade or otherwise
  • salt and pepper


Prep time: 15 min
Cooking time: 30 min
  • Step 1

    Mix all the ingredients together, working well with your hands. Form into about 30 small meatballs.
  • Step 2

    Brown in olive oil, turn down the heat, wipe away any surplus fat and add your homemade tomato sauce. Simmer with the lid on for 20 minutes.