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Superb Balsamic Polpettine With Arugula and Grilled Peppers

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“This is a beautiful and subtle Italian dish that I was introduced to during a cooking lesson. The secret is in the quality of the ingredients - the better your parmesan cheese and balsamic vinegar, the more enchanting your polpettine (meatballs) will taste. Presentation is also a factor here: the dish is supposed to be as visually appealing as it is delicious. It takes a little time to get the peppers done but the result is well worth the wait!”
1hr 30mins

Ingredients Nutrition


  1. Place entire bell peppers under the broiler at 230°C for one hour, turning them frequently.
  2. Peel the hot peppers, remove seeds and membranes, cut them into 2-3cm wide strips, and place them on a plate.
  3. Add garlic, parsley, olive oil, salt and pepper.
  4. In a bowl, mix ground meat, half the freshly grated parmesan cheese, egg yolks, garlic, chopped parsley, salt and pepper and toss well.
  5. Make meatballs with a diameter of approximately 2cm and roll them in flour.
  6. Heat olive oil in a skillet over medium heat.
  7. Place meatballs in skillet and cook until done.
  8. Place meatballs on a plate and drizzle balsamic vinegar to coat them completely.
  9. On four plates, call on all your presentation skills and place meatballs on a bed of arugula leaves, surrounded by grilled pepper strips, and top with the rest of the grated parmesan cheese.

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