In Italian, “polpettine” simply means “small meatballs.” These bite-sized delights are a comforting and versatile dish enjoyed throughout Italy. They’re similar to the larger meatballs known as “polpette” (which are themselves similar to Italian-American meatballs, just smaller).
Recipes for polpettine vary, with some emphasizing rich, savory umami flavors while others focus on achieving ultimate tenderness.
In this article, we’ll explore different aspects of polpettine, including recipes, techniques, and the cultural context that makes them such a beloved part of Italian cuisine.
Polpettine: Umami-Rich Delights
Polpettine (small meatballs) are delicious, and the ones we’re talking about today are packed with umami, that savory flavor that makes you keep wanting more.
The Umami Factor
Umami is one of the five basic tastes, along with sweet, sour, salty, and bitter. It’s often described as savory or meaty.
A few ingredients are naturally rich in umami. Tomatoes, for example, contain 150 to 250mg of glutamate per 100g. Parmigiano Reggiano is a powerhouse, with 1200 to 1680mg of glutamate per 100g.
Recipe for Umami Polpettine
To make these savory little flavor bombs, you’ll need:
- 1 pound (450g) ground beef and pork
- 1 1/2 ounces (40g) Parmigiano Reggiano
- 1 pound (450g) canned whole tomatoes
- 1/4 tsp AJI-NO-MOTO® (MSG)
To prepare, brown the meatballs in hot olive oil, then add the tomatoes and cook on low heat for 15 to 20 minutes.
The Role of MSG
This recipe calls for MSG (AJI-NO-MOTO®), which enhances flavor without the need for a lot of salt. It’s a great way to add that extra oomph to your polpettine.
Polpette: Achieving Tender Perfection
The key to making great polpette is knowing how to get that melt-in-your-mouth tenderness. Here’s a peek at the ingredients and techniques you’ll need.
Key Ingredients and Their Roles
The classic recipe calls for:
- 1/2 loaf soft Italian bread
- 1 1/2 cups whole milk
- 1 pound ground beef
- 1 pound ground pork
The bread and milk are essential for creating tender meatballs. Be sure to soak the bread in milk and then squeeze out the excess moisture before adding it to the meat mixture. The ground beef and pork combine to give you a delicious flavor and texture.
Techniques for Tenderness
Overmixing is the enemy of tenderness. Handle the meat gently, and mix the ingredients with your hands instead of a spoon.
Also, try combining the bread/milk mixture and other filler ingredients in a bowl before adding the meat. This will help you avoid overworking the meat.
Sauce Preparation
The simplest sauce recipe calls for just canned tomatoes and tomato paste:
- 2 (28-ounce) cans whole peeled tomatoes
- 2 tablespoons tomato paste
Polpette are traditionally simmered in tomato sauce, which helps them stay moist and tender.
Polpette vs. Italian-American Meatballs: What’s the difference?
If you’re familiar with Italian-American cuisine, you might think of polpette as just another word for meatball. While similar, there are a few key differences that set them apart. First, polpette are typically smaller than the meatballs you’d get in an Italian-American restaurant.
Also, while Italian-American meatballs are often served on top of spaghetti, you usually won’t find polpette served that way in Italy. Instead, you might see them served as a secondo (second course) with a side of braised greens, a simple salad, or creamy polenta.
Serving and Storing Polpette: Practical Tips
Ready to serve your polpette? Here are some options:
Serving Suggestions
These little meatballs are delicious alongside braised greens, a simple salad, or creamy polenta. You could also serve them with crusty Italian bread so everyone can mop up every last bit of the delicious sauce.
Make-Ahead and Storage Options
Polpette are a great dish to make ahead of time, since they reheat beautifully. You can also freeze them for longer storage.
For freezing, let the polpette cool completely, then arrange them in a single layer on a baking sheet and freeze. Once they’re frozen solid, transfer them to a freezer bag or container. Thaw them overnight in the refrigerator before reheating.
See the recipe notes for more details on storage and reheating.
In Conclusion
Whether you call them polpettine or polpette, these little Italian meatballs are incredibly versatile and culturally significant. They can be made ahead of time, frozen for later, and adapted to whatever ingredients you have on hand.
To get the best flavor and texture, it’s important to use high-quality ingredients and follow proven techniques. But don’t be afraid to experiment! Try different variations and find your own favorite polpettine recipe.