Polpettine – Tuscan Meatballs

Polpettine – Tuscan Meatballs


Yield 18 to 24 meatballs.

  • 3/4 pound 85% lean ground beef

  • 2 ounces grated Parmesan cheese

  • 1 large egg, beaten

  • 1 large clove garlic, minced

  • 1 tablespoon chopped Italian parsley

  • Flour (about 1/4 cup)

  • 4 tablespoons olive oil

  • Juice of 1 large lemon

  • Salt and pepper


1) Mix beef with cheese, egg, parsley, garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Refrigerate for at least 1 hour.

2) Shape into meatballs. Lightly roll in flour.

3) Cook slowly, turning often, until golden brown.

4) Raise heat. Add lemon juice and bring to a simmer. Remove from heat. Adjust seasoning, adding salt and pepper to taste. Serve hot.

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