Pork & beef polpette from Polpo: A Venetian Cookbook (of Sorts) (page 150) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hlange on June 05, 2024

    Wonderful tender meatballs, not dense in the slightest. I used 2 lbs beef and 1 lb pork as opposed to the 2 lbs pork and 1 lb beef called for in the recipe, and I'm glad I did. The texture was just right for us. I had to simmer for an additional 10 minutes to reach 160 degrees.

  • metacritic on October 13, 2021

    Terrific and dead easy, not least as these cook in the oven and then are braised to finish. I used 50/50 beef pork as that is what I had on hand. I added pine nuts at the request of my son, which were very good, though these are also great without the addition.

  • joneshayley on February 08, 2020

    Brilliant with the sauce suggested.

  • TrishaCP on January 15, 2018

    My husband absolutely loved these meatballs and I thought they were good too. I didn't think they were dense at all- we used the proportions called for in the recipe (2 parts pork to 1 part beef). Scaling down (I made a half batch), I only used one egg. I didn't have parsley, so added some dried oregano instead. Served with linguine rather than bread (as suggested in the headnotes) and used the Gjelina marinara sauce.

  • hirsheys on March 19, 2017

    These were fine - easy enough to make and fine tasting. I just don't think I love meatballs that are mostly pork. I made 2/3 of a recipe (like westminstr), but used the original proportions of pork to beef.

  • westminstr on September 06, 2016

    I made two thirds of a recipe, half pork and half beef. I thought these were pretty good, perhaps a little dense. I salted as specified and they were slightly underseasoned to my taste.

  • Breadcrumbs on April 12, 2015

    p. 150 - I think mr bc would eat meatballs every day if left to his own devices so it was only a matter of time before I made these for him to try. RN says they make 25,000 of these a year for the restaurant! While these make a very nice, tender and juicy meatball, like others here have said we do prefer my go-to version. I use veal/pork and beef in mine and fresh bread soaked in milk vs dry breadcrumbs. Nevertheless the Polpo meatballs are very nice and perfect for a small plates meal. I’ll excited to have these in the freezer now as they’ll make an antipasti supper much easier on a weeknight or a hurried weekend. Since the photos posted so far show the meatballs sauced, I thought I’d be a little more risqué and share some “naked” meatball photos!! ; ) Photos here: http://chowhound.chow.com/topics/1009437?commentId=9520345#9520345

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.