Polpettini di Pollo e Pork con Cuore di Cheddar

Polpettini di Pollo e Pork con Cuore di Cheddar is a hybrid Italian-American meatball that combines ground chicken and pork with a molten cheddar core. The dish reflects the culinary evolution of Lido di Ostia, a coastal suburb of Rome where traditional Italian ingredients meet global influences.

The key ingredients are a blend of ground chicken and pork, seasoned with salt, pepper, and herbs, then formed around a cube of sharp cheddar cheese before being breaded and fried. A great version achieves a crispy golden exterior that gives way to a juicy, well-seasoned meatball, with the cheddar center remaining molten and creamy. The cheese should not leak during cooking but burst upon cutting.

At Su Bros in Lido di Ostia, Italy, the dish is served as a standout appetizer. Creator Pratt describes the polpettini as "a perfect marriage of textures," noting that the pork adds richness while the chicken keeps the meatball light. The cheddar core provides a sharp, tangy contrast to the savory meat.

Regional variations exist throughout central Italy, with some versions using mozzarella or provolone instead of cheddar. In Lido di Ostia, the dish has become a local specialty, often served with a light tomato sauce or arugula salad to cut through the richness. The polpettini represents the modern Italian kitchen's willingness to experiment with traditional forms while respecting their roots.