Polpette di Carne

Polpette di Carne, also known as Italian meatballs, is a traditional Italian dish made from a mixture of ground meat, breadcrumbs, eggs, grated cheese, and herbs that are shaped into balls and then cooked by frying or baking. They are often served as a main course with pasta, in a sandwich, or as an appetizer.


  • 1 lb ground beef, pork, or a mix of both
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 clove of garlic (minced)
  • 1/4 cup chopped parsley
  • Salt and pepper (to taste)
  • 1/4 cup olive oil (for frying)


  1. In a mixing bowl, combine the ground meat, breadcrumbs, grated Parmesan cheese, egg, garlic, parsley, salt and pepper. Mix well until evenly combined.
  2. Shape the mixture into small balls about 1 inch in diameter.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Carefully add the meatballs to the skillet and cook for about 5-7 minutes or until browned on all sides and cooked through.
  5. Serve hot with pasta, in a sandwich or as an appetizer.

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