Think meatballs and the image likely comes to mind of a plate of spaghetti slathered in tomato sauce and three heaping meatballs. But did you know that in Italy, meatballs (known as polpette), are not consumed with pasta; but rather as a second dish after the pasta along with a side of vegetables? Italian Americans invented the “spaghetti and meatballs” dish, which became so popular in America in the early 20th century; both because meat was cheaper in the US than in Italy, and also to integrate themselves with the locals who were used to eating one complete dish rather than first and second courses.

There are many ways to make polpette. It can be made of ground beef, fish, or legumes that are squashed flat or formed into balls. These can be small (polpettine) or golf ball sized; formed into a loaf (polpettone); fried, baked, or cooked in sauce. While there are many variations, the classic recipe calls for ground beef; (best when purchased directly from your local butcher); plenty of parmigiano, finely grated bread crumbs, an egg, fresh finely chopped parsley, salt, pepper, and at times a dash of nutmeg. This simple combination is fail-proof for delicious polpette, (it’s great for hamburgers too!).

But, like I said, everyone has their own tried and true recipe. We’d love to hear yours! Share in the comments below!

Buon appetito!