Italian Bread Meatballs (Polpette di Pane)
These traditional Italian bread meatballs are made with stale Italian bread, eggs, Parmesan cheese, garlic, and parsley. Fried until golden brown, they're crispy on the outside, soft inside, and a delicious way to use leftover bread.
Ingredients
- 6 cups stale Italian bread, torn into small pieces
- 1-11/2 cups milk, as needed
- 2 large eggs
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- salt and pepper to taste
- olive oil for frying
Instructions
- Soften the bread. Place the torn stale bread in a large bowl. Pour the milk over the bread a little at a time, allowing it to soften. You want the bread moist but not soaking wet. Squeeze out any excess milk with your hands.
- Prepare the mixture. Add the eggs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper to the softened bread. Mix thoroughly with your hands until everything is well combined. The mixture should hold together when pressed. If it feels too wet, add a little more Parmesan cheese or breadcrumbs.
- Shape the bread meatballs. Scoop up portions of the mixture and roll them into small balls, or gently flatten them into patties. Press them firmly enough to hold their shape without compacting them too much.
- Heat the oil. Pour enough olive oil into a large skillet to cover the bottom generously. Heat over medium heat until the oil is hot but not smoking.
- Fry the bread meatballs. Carefully place the meatballs in the skillet in batches, leaving space between them. Fry for approximately 3–4 minutes per side, turning gently, until golden brown and crisp on the outside. Adjust the heat as needed so they brown without burning.
- Drain and serve. Transfer the cooked bread meatballs to a paper towel-lined plate to drain any excess oil. Serve hot as an appetizer or side dish, or add them to gently simmering homemade tomato sauce for a softer, saucier version.
Notes
Squeeze excess milk from the bread so the mixture holds together. If the mixture is too wet, add a little Parmesan or breadcrumbs. Fry a small test piece first to check the seasoning and consistency. Turn gently to keep the bread meatballs from breaking apart.