RomanItalian
Polpette di Bollito (Boiled Meat Meatballs)
by Fabrizio Sepe · 119K subscribers on YouTube
A Roman recipe for meatballs made from leftover boiled meat, combined with potatoes, carrots, and a crispy breadcrumb coating. Served with salsa verde for a traditional touch.
- Difficulty
- easy
Ingredients
14 items- Boiled Meat (Less Advanced)Leftover boiled meat (beef or mixed)
- Boiled PotatoesPotatoes that cooked with the meat
- Carrot1 carrot, cooked with the meat
- Stale BreadA piece of stale bread
- BrothBroth for soaking bread
- ParsleyChopped parsley, to taste
- Parmigiano ReggianoGrated Parmesan, to taste
- Garlic1 small clove, minced (use sparingly)
- 1 pcsEgg1 whole beaten egg
- SaltA pinch, to taste
- FlourFor breading
- BreadcrumbsBreadcrumbs, preferably homemade
- Seed OilSeed oil, for frying
- Salsa Verde(optional) — For serving; recipe from a previous video
Method
- Finely chop the boiled meat with a knife.
- Add the potatoes that cooked with the meat, and the carrot.
- Soak a piece of stale bread in broth until soft, then squeeze it and add it to the meat mixture.
- Add chopped parsley, grated Parmesan, and a little minced garlic.
- Add a beaten egg and a pinch of salt, then mix everything well.
- Chill the mixture in the refrigerator for about 30 minutes.
- Take portions of the mixture, shape them into flat patties (or your preferred shape).
- Prepare the breading station: flour, beaten eggs, and breadcrumbs.
- Dredge each patty in flour, shake off excess, dip in egg, then coat thoroughly with breadcrumbs.
- Press the breadcrumbs firmly to adhere.
- Heat seed oil to 170°C (340°F). Fry the meatballs for about 3 minutes until golden and crispy.
- Serve immediately with salsa verde (green sauce).
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
