Polpette di Bollito
Crisp Roman meatballs made from leftover boiled beef, soaked bread, herbs, and Pecorino Romano, fried until golden brown.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Chef knife or meat grinder
- •Large mixing bowl
- •Deep frying pan
- •Slotted spoon
- •Kitchen paper
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 24 g
- carbs
- 28 g
- fibre
- 2 g
- protein
- 32 g
- calories
- 460 kcal
Instructions
- 1
Soak the bread chunks in milk for ten minutes until completely soft.
- 2
Squeeze the soaked bread firmly in your hands to extract all excess liquid.
- 3
Finely chop the cold boiled beef using a heavy knife.
- 4
Combine the chopped beef, squeezed bread, one egg, grated Pecorino, parsley, garlic, lemon zest, and nutmeg in a large bowl.
- 5
Season the mixture with salt and black pepper, then knead thoroughly until compact and uniform.
- 6
Roll the mixture into walnut-sized balls using lightly dampened hands.
- 7
Beat the remaining egg in a shallow dish and spread breadcrumbs across a second shallow plate.
- 8
Dip each meatball into the beaten egg, then roll thoroughly in breadcrumbs to coat.
- 9
Heat the frying oil in a deep pan to 175°C.
- 10
Fry the meatballs in small batches for three to four minutes until deeply golden and crisp.
- 11
Transfer the meatballs with a slotted spoon onto kitchen paper and season lightly with salt.
Chef's tips
Chop the beef finely with a sharp knife rather than a food processor to avoid a gummy texture. Keep the frying oil at 175°C so the exterior crisps quickly without overcooking the already-tender beef.
Ingredient substitutions
- pecorino romano PDO → Parmigiano Reggiano PDO, which gives a milder, less savoury flavour profile
- whole milk → warm beef broth, ideal for a dairy-free soak for the bread
Storage
Store cooled meatballs in an airtight container in the refrigerator for up to two days.
Reheating
Reheat on a baking tray in an oven preheated to 180°C for eight minutes until hot and crisp.
Common mistakes to avoid
- •Pureeing the cooked meat into a paste, which ruins the classic fibrous bite.
- •Failing to squeeze excess milk from the bread, causing the meatballs to burst in hot oil.
- •Crowding the frying pan, which drops the oil temperature and produces greasy polpette.
Serving suggestions
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