Polpette Alla Casalinga

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“This recipe for meatballs is the best that I have discovered. It came from the cookbook, "The Cooking of Italy". It actually is a Time-Life book, that has amazing information on the history of Italian cooking along with the regional applications. My ex mother in-law, who was born and raised in Italy says it's pretty accurate. She was and still is an amazing cook and baker at the age of 88. I still call her for help on recipes. Whoever tries this recipe, I hope you enjoy these meatballs as much as my family does.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry and discard the milk.
  2. In a large mixing bowl, combine all ingredients and mix vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
  3. Shape the mixture into small balls about
  4. 1 1/2 inches in diameter.
  5. Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour.
  6. Heat 1/4 cup of olive or vegetable oil in a heavy 10 to 12 inch skillet until a light haze forms over it.
  7. Fry meatballs 5-6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round.
  8. In 8-10 minutes the meatballs would be brown outside a d show no trace of pink inside.
  9. Add more olive or vegetable oil as needed.
  10. Serve the meatballs hot in your favorite tomato sauce.

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