Italian Fried Meatballs, or polpette fritte, are a beloved comfort food across Italy and beyond.
Using a mix of ground beef and pork, fragrant herbs, garlic and Parmigiano-Reggiano creates meatballs that are tender inside with a crisp, golden exterior. Gather your ingredients and try this Fried Meatball recipe for a simple, satisfying dish that the whole family will enjoy.
In my childhood home, polpette fritte appeared often. In winter we sometimes simmered them in a rich tomato sauce; in summer we served them alongside a fresh salad. Over the years the recipe has evolved, but the essential flavors — parsley, garlic and Parmigiano — remain a reliable crowd-pleaser.
Why this recipe works:
- The meat combination and seasonings deliver a deep, classic Italian flavor.
- A light breadcrumb coating and shallow-frying produce meatballs that are crisp outside and juicy inside.
- They’re versatile: serve as a main course, an appetizer, or tucked into bread. They also keep well refrigerated or frozen for quick meals later.
For ingredient quantities and the complete recipe, see the recipe card below.
Table of Contents
Ingredients
- Day-old bread, crusts removed and broken into small pieces
- Milk (or water) to soak the bread
- Ground beef (not very lean)
- Ground pork (with some fat for juiciness)
- Eggs to bind
- Grated Parmigiano-Reggiano (freshly grated is best)
- Fresh parsley, chopped
- Garlic, minced
- Salt and freshly ground black pepper
- Fine dry breadcrumbs for coating
- Light olive oil (or other neutral oil) for shallow frying
See the recipe card below for exact quantities.
Instructions
Break the bread into small pieces and soak in milk for a few minutes. Squeeze out the excess liquid and break the bread further with a fork.
In a large bowl combine the ground beef, ground pork, squeezed bread, eggs, Parmesan, chopped parsley, minced garlic, salt and pepper. Mix gently until just combined. Refrigerate the mixture for about 20–30 minutes to make shaping easier.
Portion the mixture into small portions (about the size of a small walnut for appetizer-sized meatballs). Shape each portion between your palms into a round ball, then roll lightly in the dry breadcrumbs to coat.
Heat ½ inch (a little over 1 cm) of oil in a skillet over medium heat. Fry the meatballs, turning frequently, for 4–5 minutes until evenly golden and cooked through. Drain on absorbent paper and serve hot.
Hint: To test if the oil is ready, drop a small piece of bread (thumbnail-size). It should sizzle and rise quickly. Never leave hot oil unattended and use a pan with sides high enough to avoid splashes.
Substitutions
- Meat: Use all beef, all pork, or poultry such as chicken or turkey. Any combination works—just keep some fat for tenderness.
- Cheese: Pecorino Romano can replace Parmigiano for a sharper flavor.
- Garlic: Minced jar garlic or garlic powder can be used in a pinch.
- Gluten-free: Substitute gluten-free bread and breadcrumbs to make a gluten-free version.
Variations
- Spicy: Add red chili flakes or fresh chopped chili to the meat mixture.
- Cheese-stuffed: Enclose a small cube of provolone or mozzarella in each meatball before coating and frying for a gooey center.
Equipment
A skillet or frying pan with moderately high sides works best for shallow frying. A slotted spoon helps drain the meatballs after frying.
Storage
Store cooked meatballs in an airtight container in the refrigerator for 3–4 days, or freeze for 2–3 months. Reheat thoroughly before serving.
Top tip
Choose ground meat with some fat for flavor and moisture. Squeeze excess milk from the soaked bread before mixing so the texture remains light. Chill the mixture before shaping to help the balls hold their shape while frying.
FAQ
Baking reduces oil use, but frying yields a more caramelized exterior. If you shallow-fry with hot oil and drain the meatballs on paper, they are not excessively oily.
How do you fry meatballs so they stay round?
Chill the meat mixture before shaping, roll evenly sized portions between your palms, and turn frequently while frying so all sides brown evenly and the meatballs retain a round shape.
What are fried Italian meatballs called?
They are called polpette fritte in Italian.
Serving suggestions
Serve with a simple tomato sauce and crusty bread to mop up juices, or add the small fried meatballs to baked pasta dishes. They also pair well with mashed potatoes, green bean salad or roasted vegetables.
Fried Meatballs Recipe
These Italian meatballs combine ground beef and pork with herbs and cheese. Small appetizer-sized meatballs are shown, but you can make them larger if you prefer.
Ingredients
- 2 ½ ounces (70 g) day-old bread, crusts removed and broken into small pieces
- ½ cup (120 mL) milk
- 10 ounces (285 g) ground beef
- 7 ounces (200 g) ground pork
- 2 eggs
- 2 ounces (60 g) grated Parmigiano-Reggiano
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ½ cup fine dry breadcrumbs (for coating)
- 1 cup (240 mL) light olive oil for shallow frying
Instructions
- Soak the crumbled bread in milk for a few minutes. Squeeze out excess milk and break the bread up with a fork.
- In a large bowl combine the ground beef, ground pork, squeezed bread, eggs, Parmesan, parsley, garlic, salt and pepper. If the mixture feels too stiff add a little milk. Refrigerate 20–30 minutes.
- Shape into small balls about the size of a walnut. Roll each ball lightly in the breadcrumbs to coat.
- Heat oil in a skillet to medium heat (about ½ inch / 1 cm deep). Fry the meatballs, turning frequently, until evenly golden and cooked through, about 4–5 minutes.
- Drain on absorbent paper and serve hot.
Notes
Use ground meat that isn’t too lean to keep the meatballs juicy. Any mix of ground meat works; total quantity should be roughly 1 lb (about 450 g). Squeeze excess milk from the soaked bread before adding it to the meat mixture. Chill the mixture to make shaping easier and to help the balls hold their shape when frying.
Nutritional Estimate Per Serving
Calories: 94 kcal (estimate). Nutritional information is an estimate and will vary with ingredient brands and portion size.
Food safety
- Cook meatballs to a minimum internal temperature of 165 °F (74 °C).
- Use separate utensils and cutting boards for raw and cooked meat.
- Wash hands thoroughly after handling raw meat.
- Do not leave perishable food at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a suitable smoke point and ensure proper ventilation when frying.