Polpette Bolognesi
Polpette Bolognesi are tender meatballs made from finely minced boiled meat, mortadella, and Parmigiano Reggiano, fried and gently simmered in rich tomato sauce.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 490 kcal
Equipment
- •Food processor
- •Large mixing bowl
- •Deep frying pan
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 30 g
- carbs
- 22 g
- fibre
- 3 g
- protein
- 31 g
- calories
- 490 kcal
Instructions
- 1
Soak the stale bread in milk in a small bowl until completely softened.
- 2
Squeeze the excess milk firmly from the bread with your hands.
- 3
Finely mince the cooked beef and mortadella together in a food processor.
- 4
Transfer the minced meat into a large bowl with the soaked bread, egg, Parmigiano Reggiano, parsley, nutmeg, salt, and pepper.
- 5
Mix thoroughly with clean hands until the mixture becomes homogenous and holds together easily.
- 6
Shape into walnut-sized meatballs, rolling them gently between your palms.
- 7
Lightly dust each meatball with plain flour, shaking off any excess coating.
- 8
Heat olive oil in a deep frying pan over medium heat.
- 9
Fry the meatballs for 4 to 5 minutes, turning frequently until evenly golden brown all over.
- 10
Pour the tomato passata into the pan and season with a small pinch of salt.
- 11
Cover with a lid and simmer gently for 15 minutes until the sauce thickens and coats the meatballs.
- 12
Remove from the heat and rest for 3 minutes before serving hot.
Chef's tips
Leftover broth meat provides the best texture and moisture, but freshly braised beef can also be used. Do not skip squeezing the bread thoroughly to keep the meatballs from becoming too loose. If the mixture feels sticky when shaping, moisten your hands with cold water.
Ingredient substitutions
- cooked boiled beef → cooked boiled pork or a mixture of beef and veal
- Mortadella Bologna PGI → prosciutto crudo (cured ham) minced finely
Storage
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a covered pan over low heat with a splash of water for 5 to 7 minutes until piping hot.
Common mistakes to avoid
- •Leaving excess milk in the bread, which causes meatballs to break apart in the pan.
- •Over-processing the meat into a smooth paste rather than a fine, textured mince.
- •Frying at excessively high heat, which scorches the surface before the meatballs heat through.
Serving suggestions
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