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Cheese ‘polpette’ with lemon

Name: Cheese ‘polpette’ with lemon
Yield: Serves 6-8
Cuisine: Italian recipes
Ingredients: 25g butter; 3 tbsp olive oil; 1 medium onion, finely chopped; 2 garlic cloves, crushed; 250g minced beef; 250g minced pork; 75g Grana Padano, finely grated; 50g fresh white breadcrumbs; Finely grated zest of 1 lemon, plus thin lemon wedges, to garnish; 4 tbsp chopped fresh flatleaf parsley; 1 large egg, beaten; 1/2 tsp salt

Published: 31 Aug 06
Updated: 18 Mar 24

Polpette simply means small meatballs. Adding a good handful of cheese to the meat mixture gives them added depth of flavour.

Easy
September 2006

Test kitchen approved

Serves 6-8
Ready in 30 min

Polpette simply means small meatballs. Adding a good handful of cheese to the meat mixture gives them added depth of flavour.

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Ingredients

25g butter
3 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
250g minced beef
250g minced pork
75g Grana Padano, finely grated
50g fresh white breadcrumbs
Finely grated zest of 1 lemon, plus thin lemon wedges, to garnish
4 tbsp chopped fresh flatleaf parsley
1 large egg, beaten
1/2 tsp salt

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Method

Heat the butter and 1 tablespoon oil in a frying pan over a medium heat. Add the onion and garlic and fry for 5 minutes.
Scoop the onion mix into a large bowl and add the minced meats, cheese, breadcrumbs, lemon zest, parsley, egg and salt. Mix together with your hands, then divide the mixture into about 30 walnut-size pieces and roll into balls (polpette). Flatten each ball slightly into a small disc.
Wipe the frying pan clean, add the remaining olive oil and place over a medium-high heat. Add the polpette, a few at a time, and fry for 2-3 minutes, until crisp and nicely browned on either side. Serve hot with the lemon wedges.