Original Italian Polpette (Meatballs) recipe

Stefano Fugazzi reports. A Paola De Pascali recipe.


500g minced lamb

2 eggs



Breadcrumbs (1 cup)

Grated Parmigiano Reggiano Cheese (1 cup)

Medium-hard cheese dices


In a bowl, mix the minced beef with breadcrumbs, grated cheese and the beaten eggs. Depending on the consistency of the dough, you may add some water. Season with salt and pepper.

Divide the mixture into approximately round balls and shape into disk. Insert a cheese dice into each disk and another one on top.

Preheat the oven to 200°C (180°C for fan assisted ovens).

On a flat roasting pan place a sheet of kitchen paper and place the disks.

Bake in the oven for approximately 15 minutes.

Add some thyme and breadcrumbs and bake for an additional couple of minutes.

Remove from the pan and serve with pan-fried peppers.

meatballs recipe


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