Crispy Italian Bread Meatballs (Polpette di Pane)

Bread Meatballs (Polpette di Pane) Recipe

Category: Appetizers
Servings: 27
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Ingredients

Instructions

1. Prepare the Bread:
   Begin by preparing the stale bread. Remove the crust and tear the bread into rough pieces. Place these pieces into a bowl, ready to be soaked in milk.

2. Soak the Bread:
   Pour the whole milk into the bowl over the bread pieces. Let the bread soak for a few minutes, allowing it to absorb the milk completely. The bread should become soft and mushy. Once fully absorbed, use your hands to break down the bread into smaller pieces, creating a thick, moist mixture.

3. Chop the Herbs and Garlic:
   Finely chop the fresh parsley and garlic. Set them aside in separate bowls. These ingredients will bring flavor and aroma to the meatballs.

4. Combine the Ingredients:
   Into the soaked bread mixture, add the two eggs, finely chopped parsley, and garlic. Also, sprinkle in the Grana Padano cheese for richness and depth of flavor. Add a pinch of salt and drizzle in the extra virgin olive oil. Mix all the ingredients together thoroughly until they are well combined into a cohesive dough-like mixture.

5. Shape the Meatballs:
   Using your hands, take a small portion of the mixture (about 35g per meatball) and shape it into a ball. Repeat this process until all the mixture has been formed into meatballs. You should end up with around 27 meatballs.

6. Prepare the Breadcrumb Coating:
   In a shallow dish, place the breadcrumbs. In another dish, beat the remaining egg with a pinch of salt. To coat the meatballs, dip each one into the beaten egg first, then roll it in the breadcrumbs until it’s completely covered. Make sure the breadcrumbs adhere well to each meatball.

7. Fry the Meatballs:
   In a large frying pan or deep pot, heat the peanut oil over medium heat. If you have a kitchen thermometer, the oil should reach a temperature between 160°C to 180°C (320°F to 350°F). If you don’t have a thermometer, test the oil by dropping a pinch of breadcrumbs into it; if the breadcrumbs sizzle, the oil is ready.

   Carefully add the meatballs to the hot oil, frying them in batches to avoid overcrowding the pan. Fry each batch for about 3 to 4 minutes, turning the meatballs occasionally, until they are golden brown and crispy on the outside.

8. Drain and Serve:
   Once the meatballs are cooked, transfer them to a plate lined with paper towels to drain excess oil. You can serve these Polpette di Pane warm or at room temperature. They make an excellent appetizer for any gathering, or a delicious snack for any time of the day.

Tips for Success:

• If you prefer a lighter version of these meatballs, you can use olive oil for frying instead of peanut oil. However, peanut oil provides a nice crispy texture and flavor.
• You can add a pinch of chili flakes to the mixture for a spicy kick, or a small amount of lemon zest to brighten the flavor.
• For a more rustic version, leave the bread chunks slightly larger instead of mashing them too finely, giving the meatballs a heartier texture.

These Polpette di Pane, with their crispy, golden exterior and soft, flavorful interior, are the perfect appetizer or snack to share with family and friends. Whether you enjoy them hot or warm, they offer a satisfying taste of Italian comfort food!