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Celebrate: Italian Style by Jacqueline Miconi
Polpette, the Italian name for meatballs, are wonderful with sauce and macaroni, and even better when just fried right off the kitchen counter; and for an even more interesting, but delicious taste, take your meatballs, pour a little olive oil and lemon juice (yes, that's right, lemon juice) over them, and serve on a bed of me, you'll love this!


    • 1/2 pound ground beef
    • 1/2 pound ground veal
    • 1/2 pound ground pork
    • 1 cup Italian seasoned bread crumbs
    • 1/2 cup Parmesan cheese
    • 1 teaspoon oregano
    • 1 teaspoon basil
    • 1 tablespoon parsley
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
    • 2 eggs
    • 1 cup olive oil


In a large bowl, combine beef, veal and pork. Blend meats together well. In a medium bowl, mix together bread crumbs, Parmesan cheese, and seasonings. Add bread crumb mixture to meats and add the 2 eggs. Then form meat mixture into balls about 2 inches in diameter. Do not pack the meat too tightly, or they will dry out.

In a large frying pan, add olive oil and warm over medium heat. Place meatballs in hot oil, being sure not to pack the pan. Allow meatballs to brown on all sides, turning slowly, as not to stick to bottom of pan.

Once done, set aside on paper towel to drain excess oil. Then throw them in your sauce, or just eat them right off the dish.

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