Polpette (meatballs)

Submitted by Michelle Acireale & Tyler Christensen - added 8/19/26

My Sicilian grandfather taught me how to make this recipe when I was a child because it was my favorite.

Ingredients

• 1/2 lb. (225 g) ground beef
• 1/2 lb. (225 g) ground pork
• 2 oz. (50–60 g) stale bread, crust removed
• 1/2 cup milk, for soaking
• 1 egg
• 1/4 cup (25–30 g) grated Parmigiano Reggiano
• 2 Tbsp. chopped fresh parsley
• 1 small garlic clove, finely minced
• salt & black pepper, to taste
• olive oil, for frying

Instructions

1. Soak the bread in milk until soft, then squeeze it very well. Mix it with the beef, pork, egg, Parmigiano, parsley, garlic, salt, and pepper. Gently mix with your hands until just combined. Form into small meatballs and fry in olive oil over medium heat, turning until deeply golden and cooked through.