Homemade Polpette

Homemade Polpette

These bite-sized fried meatballs are a Venetian classic and are bound to surprise your guests with a new take on a favourite Italian snack. 

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 16 people


Put the bread in a bowl, cover with milk and leave to soak a little.

Meanwhile, scatter the flour and breadcrumbs over separate plates.

Whisk 1 egg in bowl with a splash of water and set aside.

Put the pork, beef, remaining eggs, Parmesan, parsley, a little nutmeg, fennel seeds and garlic in a bowl and season.

Squeeze the liquid out of the bread and add to the bowl. Mix with your hands until combined.

Roll the mixture into 16 meatballs.

Dust each meatball in the flour, then dip in the beaten egg and roll in the breadcrumbs until coated.

Set aside on a plate.

Heat the oil in a large frying pan.

Fry the meatballs in batches for 8-10 minutes, until cooked through and golden.

Drain on kitchen paper, then squeeze over the lemon.



1 slice white bread
milk, for soaking
2 tbsp flour
75g dried breadcrumbs
3 eggs
250g minced pork
250g minced beef
50g Parmesan, grated
handful flat-leaf parsley, chopped
whole nutmeg, for grating
1 tsp fennel seeds, crushed
2 garlic cloves, crushed
2 tbsp olive oil
1/2 lemon, for squeezing