Italian Mini Meatballs (Polpettine di Carne)
Not just for snacks, this Italian street food is also an excellent appetizer. Serve these mini meatballs (Polpettine di Carne) on their own or with any of your favorite dipping sauce --- always a winner!
Servings: 34
Calories: 127kcal
Equipment
- Medium-Sized Saucepan
Ingredients
- 1 lb mixed ground meat (ground beef & ground pork), about 1/2 kg
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp oregano
- 1 large egg
- 2 tsp parsley, chopped roughly
- 1/3 cup Parmigiano Reggiano, grated, heaping
- 1/3 cup breadcrumbs
- 1 to 1 & 1/2 cup vegetable oil
Instructions
- Using a large mixing bowl, combine ground meat, salt, pepper, oregano, egg, parsley, Parmigiano Reggiano, and breadcrumbs.
- Mix just enough to combine.
- Start forming the mini meatballs by using a teaspoon to scoop a portion of the mixture and rolling them with your hands.
- Place all the mini meatballs on a tray while heating the vegetable oil on a small to a medium-sized saucepan.
- Once the oil is ready, start frying them.
- Cook until golden and darker in color -- then place it on a kitchen towel to drain any excess oil.
- Serve with marinara sauce if desired.
Video
Notes
- Do not hesitate to add more breadcrumbs if you think the meatball mixture is a bit too wet.
- Add other herbs like rosemary or thyme, if you prefer.
- Check that the oil is hot before you start adding the meatballs, then you can lower the heat once they are already frying.
- Do not cover the pan before or during the frying of these mini meatballs.
Nutrition
Calories: 127kcal | Carbohydrates: 1g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 103mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg