Roman Meatballs, or Polpette alla Romana, are a comforting Italian classic that bring together tender, flavorful meatballs with a unique Roman twist. Unlike the heavy tomato-sauce versions often seen elsewhere, these are infused with fresh herbs, Parmigiano, and sometimes even soaked bread or ricotta for extra softness. Served with a light sauce or enjoyed simply on their own, Roman meatballs are a perfect blend of rustic charm and culinary tradition, offering a bite of Italy that feels both homey and elegant.
Ingredients:
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1 lb (450g) ground beef (or beef & pork mix for richer flavor)
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2 slices crustless bread, soaked in milk
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1/4 cup grated Parmigiano-Reggiano cheese
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2 tbsp chopped fresh parsley
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1 garlic clove, minced
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1 egg
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Salt and black pepper, to taste
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2 tbsp olive oil (for frying)
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1 cup passata (optional, for light sauce)
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1/2 tsp dried oregano (optional, for sauce)
Instructions:
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Prepare the bread – Soak bread slices in milk until soft, then squeeze out excess liquid and crumble into a large mixing bowl.
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Make the meat mixture – Add ground meat, Parmigiano, parsley, garlic, egg, salt, and pepper to the bread. Mix gently with your hands until just combined. Avoid overmixing to keep the meatballs tender.
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Shape the meatballs – Form small balls about the size of a golf ball.
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Cook – Heat olive oil in a large skillet over medium heat. Fry meatballs until browned on all sides, about 8–10 minutes.
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Optional sauce – If you’d like a light sauce, add passata and oregano to the skillet once meatballs are browned. Simmer gently for another 10 minutes until cooked through.
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Serve – Enjoy warm with crusty bread, over pasta, or as part of an antipasto spread.
Tip: For an authentic Roman touch, try adding a spoonful of ricotta to the meat mixture—it makes the polpette melt-in-your-mouth soft.
If you want, I can also give you a baked version of Roman Meatballs that’s even lighter and great for meal prep. Would you like me to add that?
