Polpette are one of those dishes that accompany the life of an Italian from childhood to adulthood. In fact, many Italians would say that it was their grandmother who created the recipe for polpette. Depending on the city and the region, there are different kind of meatballs. You can find meatballs for every taste! They are a very tasty second course, really easy to make, especially because is used the ground meat for the note. It must be said, in fact, that the term polpetta probably derives from the term pulpa, that means meat without bone in Latin. Others, however, think that the etymology of the term comes from the French word paupiere. This word means eyelid, because of the movement of the hands used to produce them seems exactly what the eyelid does to protect the eyes. But are polpette completely an Italian recipe? Let’s find out together.

Polpette: a bit of history

According to the most reliable theories the polpette were born in Persia with the name of kofta, meatballs typical of the Middle East. Whose derivation probably comes from the Persian word koofteh which means “pounded meat”. It is known, however, also that the polpette were prepared in ancient Rome. The great Roman chef Apicius called them esicia omentata although they do not correspond exactly to our idea of ​​meatballs. They were made with myrtle berries and garum mixed with red wine and wrapped in red wine and omentum (the pig net).

Until the fourteenth century in recipe books there is no trace of the word meatball. They appear only in the fifteenth century in the Libro de Arte Coquinaria by Maestro Martino, cook of the chamberlain Patriarch of Aquileia. Although the term is similar (purpetta), the dish does not correspond once again to our idea of ​​polpette. It was in fact mostly a subspecies of roast on a spit. However, it represents the first recipe dedicated to meatballs in the history of Italian culinary literature.

Pellegrino Artusi: La scienza in cucina e l’Arte di mangiar bene

The recipe for meatballs appears in Pellegrino Artusi’s famous 1881 manual, La scienza in cucina e l’Arte di mangiar bene (Science in the Kitchen and the Art of Eating Well). Artusi humorously notes that even a donkey could make this simple dish. He also highlights that meatballs originally served as a way to use up leftover meat. Like many humble dishes, meatballs have evolved over time, transforming into a full-fledged recipe without the need to recycle ingredients. Today, cooks prefer richer ingredients, such as fresh ground beef, Parmesan, and ham. As mentioned earlier, each country boasts its own version of meatballs with unique sauces. Spain offers albondigas, while the Netherlands serves bitterballen. In essence, meatballs bring people, cultures, and tastes together, adapting the recipe in countless ways. Now, let’s dive into our all-Italian, deeply traditional recipe: polpette in pizzaiola style.

The recipe of perfect polpette

To make delicious meatballs, you’ll need 400 grams of ground beef or veal, one egg, 40 grams of Parmesan cheese, 40 grams of breadcrumbs, and either four slices of sandwich bread or two slices of regular bread soaked for five minutes in water or milk. Season with salt and pepper. For the sauce, you’ll prepare a simple pizzaiola by combining 250 ml of tomato sauce and 250 ml of water, along with one garlic clove, oregano, and three tablespoons of extra virgin olive oil.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4

Polpette: mixing all ingredients

Start by mixing all the ingredients for the meatballs in a large bowl until you get a smooth, slightly sticky mixture. Shape the mixture into small balls by rolling it in your hands and set them aside. Next, move on to the sauce. In a pan, sauté the garlic in extra virgin olive oil until it releases its aroma. Then, pour in the tomato sauce and an equal amount of water, and season with salt and oregano. Stir well. Once the sauce is ready, gently place the meatballs into the pan, ensuring they are submerged. Let everything simmer for 40–50 minutes, stirring occasionally to prevent sticking. If the sauce reduces too much, add a little extra water to maintain the desired consistency. Serve your polpette in this rich pizzaiola sauce and enjoy!

(credits: Freepik)