Cheese ‘polpette’ with lemon

Cheese ‘polpette’ with lemon
  • Serves icon Serves 6-8
  • Time icon Ready in 30 min

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


  • 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


  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 (polpette). 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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