Little pork meatballs from Bari (Polpette al Barese) from Food & Wine Best of the Best, Volume 5 (2002): The Best Recipes from the 25 Best Cookbooks of the Year (page 79) by Food & Wine

  • broth
  • meat stock
  • Show all ingredients...

  • EYB Comments

    Can substitute ground pork for ground veal, Swiss chard for spinach, and milk or water for broth.

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Notes about this recipe

  • Eat Your Books

    Can substitute ground pork for ground veal, Swiss chard for spinach, and milk or water for broth.

  • Acarroll on July 09, 2022

    Excellent. A little salty, maybe because I used Italian sausage instead of plain ground meat. I made this with the optional greens (I wouldn't do that again - maybe some sautéed garlicky greens). Served with mashed potatoes from the same book.

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