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Polpette di Pane

Polpette di Pane are small fried bread balls made from stale bread and basic ingredients, perfect for a quick snack or side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Calories: 100
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups stale bread, torn into pieces Use stale bread for better texture.
  • 1 cup milk Needed to soak the stale bread.
  • 1/2 cup grated Parmesan cheese For flavor.
  • 1/4 cup fresh parsley, chopped Chopped for freshness.
  • 2 cloves garlic, minced Adds a savory taste.
  • 1 large egg Acts as a binder.
  • to taste Salt and pepper For seasoning.
  • as needed Olive oil for frying Use good quality olive oil.

Method
 

Preparation
  1. Soak the stale bread in milk until softened, about 10 minutes.
  2. In a large bowl, combine the soaked bread, Parmesan cheese, parsley, garlic, and egg. Mix until well combined.
  3. Season with salt and pepper to taste.
  4. Shape the mixture into small meatballs, about the size of a golf ball.
Cooking
  1. Heat olive oil in a frying pan over medium heat.
  2. Fry the meatballs in batches until golden brown on all sides, about 5-7 minutes.
  3. Remove and drain on paper towels. Serve hot.

Notes

Serve warm as an appetizer, snack, or side dish. They pair well with tomato sauce, a green salad, or roasted vegetables. A squeeze of lemon over the hot polpette brightens the flavors. For storage, place cooled polpette in an airtight container and store in the fridge for up to 3 days. To reheat, warm in a skillet over low heat or bake at 350°F (175°C) for 10 minutes. To freeze, freeze on a tray until firm, then transfer to a freezer bag for up to 2 months.