Polpette Fritte

Ingredients List

  • 6 ounces spicy Italian sausage
  • 6 ounces ground beef
  • 6 ounces ground turkey
  • 1/4 cup non-fat milk
  • 1 1/4 cup Italian-style breadcrumbs
  • 2 garlic cloves, minced
  • 1/4 cup grated Parmesan cheese
  • 4 eggs
  • 1 Tablespoon chopped Italian flat leaf parsley
  • 1 Tablespoon pine nuts
  • 1 Tablespoon raisins
  • salt and pepper, to taste
  • olive oil, for sauteing
  • 1 Tablespoon water


Preheat the oven to 350ºF.

In a large bowl, combine the ground Italian sausage, ground beef, ground turkey, non-fat milk, ¼ cup breadcrumbs, minced garlic, grated Parmesan cheese, 2 lightly beaten eggs, chopped parsley, pine nuts, raisins, and salt and pepper. Use your hands to thoroughly combine all of the ingredients.

Use approximately 1½ tablespoons of the mixture (per meatball) to form the meatballs.

Beat together the remaining two eggs with 1 tablespoon of water. Coat the meatballs in the eggwash and then roll them in the remaining 1 cup of breadcrumbs.

Heat a large pan over medium-high heat and add enough olive oil to liberally coat the bottom of the pan.

Add the meatballs several at a time to the pan, careful not to crowd them together. Brown them for 2-3 minutes on all sides.

Transfer the browned meatballs to the oven and bake them for 10 minutes, or until they’re fully cooked.

Drain the meatballs on paper towels and serve.


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