polpette

Polpette are small balls or flattened discs of seasoned ground meat, breadcrumbs, eggs and flavorings that are a staple of Italian regional cooking. They are typically made from a mixture of beef, pork, and/or veal, with breadcrumbs soaked in milk as a binder, along with egg, grated cheese such as Parmigiano-Reggiano, garlic, parsley, onion and salt and pepper. Regional variants may incorporate other ingredients such as herbs, ricotta, pine nuts, or raisins, and may substitute breadcrumbs with mashed potato or soaked bread.

The mixture is formed into spheres or patties and cooked by frying, baking, or poaching, often finishing in a tomato-based sauce (sugo al pomodoro) or serving on their own with sauce. In many Italian households, polpette are served as a main course with pasta, polenta, or vegetables; they are also common as an antipasto or in soups and stews. The texture ranges from compact and firm to more crumbly, depending on the ratio of meat to binder and the cooking method.

There are numerous regional expressions: in northern and central Italy the flavorings and sauce can vary, while in the south and Sicily sweet and savory elements may be used and the shapes can be small or flat. Outside Italy, polpette have become a staple in Italian-American cuisine, often associated with tomato sauce and spaghetti.