Lamb & pistachio polpette from Polpo: A Venetian Cookbook (of Sorts) (page 154) 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

  • TrishaCP on April 10, 2018

    Incredibly delicious. I made about a third of the recipe, but using half an onion, one garlic clove, and an egg- the texture was still good. The five spice powder brought a nice anise flavor to the table that worked with the Polpo tomato sauce.

  • JoanN on September 03, 2017

    Made half a recipe (full roasting pan) with the ground lamb from the farm. Outstanding. Both the Polpette and the Tomato Sauce. Especially liked the pinch of 5-spice, which I was pleased to find was discernible.

  • stockholm28 on April 04, 2016

    These meatballs are quite good and I really like the pistachios; however, for me the tomato sauce is really the star of this dish. I only had 1 lb of lamb so I made 1/3 of the recipe. That resulted in 14 meatballs.

  • Breadcrumbs on April 14, 2015

    p. 154 - I’m starting to feel a bit like a broken record but honest to Polpo, we loved this!! My butcher had some beautiful, fresh Ontario lamb and ground some shoulder for me. I’m not a nut-lover and wasn’t too sure about the five-spice powder but I put my faith in Norman (as I’ve come to know him) & proceeded as set out in the recipe. Even when I was tempted to steer in a different direction and serve these with a pomegranate orange urfa biber pepper sauce I ultimately changed my mind and stayed the course instead opting to grill some of my Polpo Focaccia and serving the MB’s atop with some of the fabulous Polpo Tomato Sauce. The rest is history. Once again Norman had us smitten with his recipe. I don’t know why I doubted the tomato sauce because its sweetness was the perfect match for the earthy lamb & the roasted nuttiness of the pistachios. I love having this in my arsenal of antipasti options; Photos here: http://chowhound.chow.com/topics/1009437?commentId=9522383#9522383

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