The Art of Eating's Polpette di Carne

Serves: 4 Save

Ingredients (12)

  • 1 or 2 cloves garlic, finely chopped
  • Excellent, fresh-tasting olive oil or unsalted butter
  • 1 pound ground chicken, veal, or beef
  • A slice of white bread, torn in pieces, enough to fill about 1 cup
  • A little milk or water
  • 3/4 cup grated Parmigiano-Reggiano or pecorino cheese
  • A handful of chopped parsley
  • 1/2 teaspoon dried or roughly 3 times as much very finely chopped fresh herbs
  • 3 large eggs
  • Salt and black pepper
  • Soft or dry breadcrumbs for frying
  • 1 1/2 cups broth, stock, or tomato sauce 


Learn how to make this recipe at Serious Eats