Polpette di vitello (Italian veal meatballs)

    1 hour 10 min

    If you do not like to deep fry, here a great recipe for you. These meatballs browned in oil and then cooked with vegetables.

    1 person made this

    Serves: 6 

    • 500g veal mince
    • 3 eggs
    • 2 slices stale bread, soaked in milk
    • 100g grated Parmesan
    • 100g grated Pecorino cheese
    • salt and pepper
    • 2 tablespoons extra virgin olive oil
    • 1 carrot, mince
    • 1 small onion, minced
    • 1 stalk celery, minced

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. In a large bowl mix meat, eggs, squeezed and crumbled bread, cheese, salt and pepper. Mix with a spoon and then with your hands to make a smooth mixture.
    2. Wet your hands and take a little of the mixture. Roll between your palms to make a ball the size of a walnut. Place on a place and proceed the same way with the rest of the mixture.
    3. Heat the oil in a large pan, where the meatballs all fit in one layer. Add the meatballs and fry till browned, 4 to 5 minutes, turning them with a spatula.
    4. Pour enough water to cover the meatballs. Add the chopped vegetables and a good pinch of salt. Cover with a lid and cook on medium heat for until the water is almost all evaporated, about 40 minutes. Once in a while, shake the pan to make sure the meatballs do not stick to the bottom.
    5. Remove from heat and serve.


    You can add 1/2 beef stock cube to the water, which adds flavour but then omit salt, as the stock is already salty.

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