Image of Mini Meatballs on a Skewer, ready for serving
Mini Meatballs (Polpettine di carne)
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Mini meatballs (polpettine di carne), Italian street food that's also great as appetizer or snack! So easy to prepare at home!
Course: Appetizer
Cuisine: Italian
Servings: 35
Author: Neriz
  • 400 grams ground meat (mix of beef and pork)
  • 3 eggs
  • 2 tbsp flour
  • 1/2 cup parmigiano reggiano, grated
  • 3/4 cup parsley, chopped roughly
  • 5 to 7 tbsp breadcrumbs (add 5 tbsp first)
  • salt and pepper, to season
  • 1/2 to 3/4 cup breadcrumbs
  • 1 & 1/2 cup vegetable oil, for frying
  1. In a bowl, combine ground meat, eggs, parmigiano reggiano, flour, parsley, salt, pepper and tablespoons of breadcrumbs. Mix. If mixture is too wet, add more breadcrumbs. (I normally use up to 7 tbsp).
  2. Cover bowl of mixture with plastic and refrigerate for 30 minutes.
  3. Form bite-sized meatballs and roll each one on breadcrumbs. This recipe yields at least 35 pieces of mini meatballs.
  4. Heat up vegetable oil in a deep, frying pan. Once oil is ready, fry meatballs in batches. Take meatballs out of the pan as soon as they turned slightly brown in color.
  5. Place cooked meatballs on top of paper towels to absorb excess oil.
  6. Thread the meatballs on a skewer. (I normally have four mini meatballs on a skewer.)
  7. Serve.