BREAD MEATBALLS (MEATLESS BUT EXTRA DELICIOUS)

Before anyone comments, correcting the name of the recipe…in Italy meatballs with or without meat are called “POLPETTE.”

This classic Italian dish is a delicious blend of rustic simplicity and rich, authentic flavors.

Polpette di Pane offers a unique way to transform stale bread into a mouthwatering, budget-friendly meal that’s both satisfying and eco-conscious.

These golden brown dumplings are a perfect example of the Italian talent for creating culinary magic from simple ingredients.

Whether you’re a passionate cook or someone looking for a creative way to use up leftover bread, this recipe is sure to win your heart and taste buds.

So, roll up your sleeves and embark on a culinary journey to the heart of Italy with our Polpette di Pane recipe.

Why You’ll Love This Recipe

• Eco-Friendly: A great way to use up leftover bread.
• Budget-Friendly: Made from pantry staples.
• Deliciously Versatile: Serve as an appetizer, snack, or part of a main meal.

Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4–6

Ingredients

For the Polpette:

• 4 cups stale Italian bread (ciabatta or baguette), torn into small pieces
• 1 cup whole milk
• 2 eggs
• ½ cup grated Parmesan cheese
• ¼ cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• Olive oil, for frying

For the Tomato Sauce:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• ½ tsp dried oregano
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Step-by-Step Instructions

1. Prepare the Bread Mixture:

• Place the torn bread in a large bowl and pour the milk over it. Let it soak for about 10 minutes until the bread softens.

2. Make the Polpette Dough:

• Squeeze out the excess milk from the bread and transfer it to a clean bowl.
• Add eggs, Parmesan, parsley, garlic, salt, black pepper, and red pepper flakes (if using). Mix until well combined. Adjust consistency with grated cheese or breadcrumbs if too wet.

3. Form the Polpette:

• With damp hands, shape the mixture into golf ball-sized dumplings.

4. Heat the Oil:

• In a large skillet, heat enough olive oil to coat the bottom over medium-high heat.

5. Fry the Polpette:

• Fry the dumplings until golden brown on all sides, about 3–4 minutes per side. Drain on a paper towel-lined plate.

6. Prepare the Tomato Sauce:

• In a saucepan, heat olive oil over medium heat. Sauté the onion and garlic until translucent.
• Add crushed tomatoes, oregano, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally.

7. Serve:

• Plate the fried Polpette di Pane and ladle the tomato sauce over them. Garnish with fresh basil leaves and a sprinkle of Parmesan.

Serving Suggestions

• Serve with a side of spaghetti for a hearty meal.
• Pair with crusty bread for a rustic appetizer.
• Enjoy with a glass of Chianti for an authentic Italian dining experience.

Tips for Success

• Bread Texture: Use stale, crusty bread for the best results. Softer bread may require less milk.
• Oil Temperature: Ensure the oil is hot enough before frying to achieve a crisp exterior.
• Make-Ahead: Prepare the polpette mixture and sauce in advance. Fry the dumplings just before serving.

Nutritional Information (Per Serving)

Buon Appetito!

Polpette di Pane is a testament to Italian ingenuity, combining thrift with flavor. This simple yet satisfying dish captures the heart of rustic Italian cooking, offering a perfect balance of crispy dumplings and rich tomato sauce. Enjoy every bite!

Bread Meatballs Recipe

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Ingredients

  

For the Polpette:

• 4 cups stale Italian bread ciabatta or baguette, torn into small pieces
• 1 cup whole milk
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley finely chopped
• 2 cloves garlic minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• Olive oil for frying

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 can 28 oz crushed tomatoes
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions

 

Prepare the Bread Mixture:

• In a large mixing bowl, combine the torn bread pieces and milk. Allow the bread to soak for about 10 minutes until it becomes soft.

Make the Polpette Dough:

• Once the bread is softened, squeeze out the excess milk and place the moist bread in a clean mixing bowl.
• Add the eggs, grated Parmesan cheese, chopped parsley, minced garlic, salt, black pepper, and red pepper flakes (if using).
• Mix the ingredients until well combined. The mixture should be sticky but manageable. If it’s too wet, you can add a little more grated cheese or breadcrumbs to adjust the consistency.

Form the Polpette:

• With damp hands, shape the bread mixture into small, round dumplings, about the size of golf balls.

Heat the Oil:

• In a large, deep skillet, heat enough olive oil to cover the bottom of the pan over medium-high heat.

Fry the Polpette:

• Carefully place the dumplings in the hot oil and fry until they turn golden brown on all sides, about 3-4 minutes per side.
• Once done, transfer the polpette to a plate lined with paper towels to drain excess oil.

Prepare the Tomato Sauce:

• In a separate saucepan, heat 2 tablespoons of olive oil over medium heat.
• Add the chopped onion and garlic, and sauté until they turn translucent.

Add the Tomato Sauce:

• Pour in the crushed tomatoes, dried oregano, salt, and black pepper.
• Let the sauce simmer for 15-20 minutes, or until it thickens and the flavors meld together.

Serve:

• Serve the crispy Polpette di Pane over a generous ladle of tomato sauce.
• Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese.