Baked Meatballs (Polpette)

I love polpette (meatballs)! I make meatballs at least one time a week and usually, I bake them. Fried meatballs are very savory, but baked are healthier. After baking the meatballs I usually transfer them into a creamy tomato sauce and use the sauce for pasta, and the meatballs as second course. But first, let’s make the baked polpette!


  • 1 pound ground turkey or lean ground beef
  • 1/2 cup Italian bread crumbs
  • 1/4 cup grated parmigiano reggiano
  • 1 egg
  • 2 cloves fresh garlic, diced
  • 1/4 cup fresh parsley, minced
  • Salt to taste


Preheat oven to 375 degrees F (190 degrees C).

Combine ground meat, egg, bread crumbs, diced garlic, and parsley together in a bowl. Roll mixture into palm-size meatballs and place 2 inches apart on a baking sheet.

Bake in the oven until no longer pink in the center and is brown on the outside, 15 to 20 minutes.

You can eat them warm with a salad or add tomato sauce. Next week we will prepare an authentic tomato sauce that goes well with polpette and pasta!

Buon Appetito!

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