Cheese 'polpette' with lemon recipe

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

Makes about 30

Ready in 30 minutes


  • 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


How to make cheese 'polpette' with lemon

1. 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.

2. 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 (polpettes). Flatten each ball slightly into a small disc.

3. 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.

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How to chop an onion

Perfect your skills in slicing and dicing an onion with Gordon Ramsay

How to zest a lemon and lime

Be the best of the zesters with Gordon Ramsay's helpful how to video

Contributed by delicious. magazine

Contributed by delicious. magazine

Wednesday 17 December 2008
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