Basilicatan Bread Meatballs (polpette Di Pane)

Basilicatan Bread Meatballs, also known as Polpette di Pane, are a traditional dish from the Basilicata region of Italy. These delicious meatballs are made with stale bread, ground meat, and a blend of herbs and spices, creating a flavorful and hearty meal.

Basilicatan Bread Meatballs (polpette Di Pane)

Ingredients

  • 2 cups stale bread, crusts removed and soaked in water
  • 1 lb ground beef
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • 1/4 cup olive oil

Instructions

  1. Squeeze the excess water from the soaked bread and place it in a large mixing bowl.
  2. Add the ground beef, Parmesan cheese, eggs, garlic, parsley, oregano, salt, and pepper to the bowl with the bread.
  3. Using your hands, mix the ingredients until well combined.
  4. Form the mixture into meatballs, about 1 inch in diameter.
  5. Heat the olive oil in a large skillet over medium heat.
  6. Place the meatballs in the skillet and cook for 10-12 minutes, turning occasionally, until browned and cooked through.
  7. Remove the meatballs from the skillet and place them on a paper towel-lined plate to drain any excess oil.
  8. Serve the meatballs hot with your favorite side dishes.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
18g
Carbohydrates
20g
Fat
18g

Supplies

Mixing bowl Large skillet Tongs Paper towels

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serving suggestions: Serve the meatballs with a side of pasta and marinara sauce, or on a bed of creamy polenta.

Tips & tricks

Tips: For extra flavor, you can add a pinch of red pepper flakes to the meatball mixture for a spicy kick.

Cost

$10