Polpette in bianco like mamma used to make, a timeless meatball recipe done in a white sauce, hence the name polpette in bianco. Craving an Italian meatball? These always deliver from the moist luscious interior, to the lovely caramelized surface. A true crowd-pleaser.
Song of the day: "It's Not Unusual" by Tom Jones
P.S. This song is for you, mom!
Looking back at my childhood, I would have to say 80 percent is about food. Both my parents were incredible cooks, and loved to have people over.
There wasn't a weekend growing up without lots of people coming over, which meant food, wine, and lots of laughter! One of the most memorable things they used to make were these Polpette in bianco, not only for parties, but also for our family weeknight meals.
Just thinking about these meatballs makes my mouth water, and the craving has begun! However, no need to fret, because guess what we will be making today? Yes you are all so intuitive, today we are making Polpette in bianco like mamma used to make!
Why you want to make these Polpette in bianco like mamma used to make
Besides the fact that they are super delicious, here are some other things that may sway you to want to make this:
- They are real fun to make
- Cost effective
- They can be frozen for use at a later time
- Probably the moistest meatball you have ever had
- Can be used as an appetizer or a main
- Kids love them
Here is what you will need for these Polpette in bianco
- Ground beef
- Ground pork
- Dried oregano
- Stale bread
- Italian breadcrumbs
- Salt and pepper
- Fresh parsley
- White wine
- Sage (dried or fresh)
Time to get your hands in the mix
I love getting my hands into what I am preparing. Nice to feel those ingredients mingling and swirling. A good way to ensure some passion into your prep. You don't have to get your hands in there if you don't want to, just use a fork or spoon. Here is how to do it:
- Take your day old bread and pull the inside out from the crust and crumble into a small bowl. Add your milk and let that bread soak it all in.
- In a large bowl, break up your ground beef and pork.
- To the meat, add the egg, minced onion, mortadella, Italian breadcrumbs, grated Parmigiano, garlic, fresh chopped parsley, dried oregano, and then the milk-soaked bread that you want to squeeze the excess milk out, and some salt and pepper.
- Time to roll up your sleeves and get your hands in there to mix it all up until well incorporated.
- At this point I like to take a little and fry it up in a pan to taste for seasoning. Adjust the meat mix if necessary.
Time to shape the Polpette in Bianco
I love this part, reminds me of being a child and wanting to help my mom roll these polpette. The aroma of all the ingredients still lingers with me and today I am feeling the same way. Let's get to rolling these Polpette in bianco like mamma used to make:
- Get a tablespoon and scoop a good amount into your hand. First we want to roll them into a ball, then working side to side we shape them into an oval, just like the picture below.
- Place them onto a dish and continue until you have used up all the meat mixture. I have made 12 polpette.
I have to warn you, when you start to fry up these Polpette in Bianco, the aroma is going to make you so hungry. Get a large sauté pan and some olive oil. This is what we do next:
- Drizzle some olive oil into the pan and turn the heat to a medium to high setting.
- Once the oil has warmed up, place the polpette in, let them sear, then keep turning them so we get that lovely caramelization happening all over.
- Just before the polpette are done, which would mean the interior is at a temperature of 158°F-160°F, add in a splash of white wine, and some fresh, or dried sage leaves. Let that simmer until the alcohol has evaporated. Then turn off the stove.
Can these polpette be baked?
Most likely, some of you are wondering if these polpette in bianco can be baked. Absolutely. Just place the polpette on a parchment lined baking dish and bake at 400°F, until the internal temp of the polpette is between 158°F to 160°F. Turn them periodically so they get that golden color all over.
Presentation is always key, so let's do a bang up family style job. Place the polpette onto a beautiful serving dish. Pour the sauces from the pan over them, and then finish with some fresh chopped parsley. This Polpette in bianco like mamma used to make is ready to serve.
Here are some serving suggestions to accompany this dish
- Roasted potatoes, or mashed
- Grilled or roasted veggies
- A nice dressed fresh salad
- Sautéed greens
Time to taste
These look just absolutely gorgeous. I have to have a taste! OMG, the first thing is the moist luxuriousness of the inside. You can taste the Parmigiano, hints of garlic, the oregano, and parsley, which pairs so well with the combination of caramelized beef and pork, and that mortadella, what can I say, this popular Italian meat does wonders to your meatball game.
That sauce is the bomb, from the wine to the natural sugars and juices from the meats. Just fabulous, and keeps the polpette real juicy.
I hope you enjoyed making these Polpette in bianco like mamma used to make as much as I enjoyed sharing a few memories and the recipe with you!
Polpette in bianco like mamma used to make
Polpette in bianco like mamma used to make, a timeless meatball recipe done in a white sauce, hence the name polpette in bianco. Craving an Italian meatball? These always deliver, from the moist luscious interior, to the lovely caramelized surface. A true crowd pleaser.
- Total Time: 35 minutes
- Yield: 4 people 1x
- 300 g medium lean ground beef
- 300 g ground pork
- ½ cup minced mortadella
- 1 free range chicken egg
- 1 small white onion minced (about ¼ cup)
- 1 garlic minced (middle stem removed)
- 1 cup of stale bread bread broken up (the insides, not the crust)
- ¼ cup milk
- 100 g grated Parmigiano
- 2 Tbsp Italian-style breadcrumbs
- 1 heaping teaspoon dried oregano
- 1 heaping tablespoon fresh chopped parsley
- Salt and pepper to taste
- 2 Tbsp olive oil
- ¼ cup dry white wine
- 6 sage leaves, fresh or dried
- Take your day old bread and break up the inside crumb into a small bowl, discard the crust. Add the milk, and let that soak.
- In a large bowl, break up the ground beef and pork. Add in the mortadella and egg. Throw in the Italian breadcrumbs, onion, garlic, grated Parmigiano, chopped parsley, salt and pepper.
- Take the milk-soaked bread, squeeze out the excess milk and throw the crumb into the mix.
- With your hands, spoon, or fork, mix all the ingredients together until well incorporated.
- Take a small amount and form into a flat patty. Throw it into a pan and sauté it until cooked. Taste for seasoning, and adjust meat mixture with salt and pepper if necessary.
- Scoop a heaping tablespoon of the mixture into your hands. Shape the mixture into a ball, then using a side motion with your palms, shape the polpette into an oval. Place on a dish and continue until all the meat mixture is finished.
- In a large saute pan heat up some olive oil on medium to high heat. Place the polpette in gently and sear. Keep turning them until all sides are nice and golden brown, this takes about 15 minutes. Check the temperature with a meat thermometer, it should read between 158°F-160°F.
- Just before the polpette are done, add in the wine and sage leaves and turn heat down a bit. Let that simmer for about a minute or so, until the alcohol has cooked out. Turn off heat.
- Place cooked polpette onto a nice serving dish. Pour the sauce from the pan over them and garnish with some fresh chopped parsley.
- Ready to serve.
These meatballs can be baked. Place the polpette on a parchment lined baking sheet, and bake in a pre-heated 400°F oven for about 15-20 minutes. Check periodically with a meat thermometer, and look for that 158-160°F interior temp. Also, turn them over so they get a golden color all over.
The best bread to use is a white bread, or a close second whole wheat.
I always remove the middle stem from the garlic: just cut the garlic in half and you will see this faint green stem, remove that, then mince your garlic. This will take some of that bitterness from the garlic flavor. It will also be easier to digest.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main, Meat
- Method: Stovetop
- Cuisine: Italian
Keywords: polpette in bianco, white wine sauce, Italian meatballs, Italian recipe, cucina Italiana, mortadella, ground beef, ground pork, appetizer, Italian breadcrumbs,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
These meatballs were a GREAT change to my usual recipe. One to add to the "repeat" file!
Hi Kylee, We love that these have made it to your meatball repertoire, such a wonderful meatball that you could also do in tomato sauce if you want. I love the white sauce though, super tasty!
Thanks for trying them.
Your mama's recipe is truly yum. These moist and juicy meatballs look so delicious and tempting. Your recipe detailing definitely makes it easy to try. Love the flavor of the sauce too.
Thanks Veena, my mom had a way with meatballs and it is now with me. Great memories, good food, it is truly a beautiful life!
Have a wonderful day!
I'd never used mortadella like this! So interesting and the result was fantastic. Thank you!
Hi Erin, if you think the mortadella was good in these meatballs you should check out our Roman style lasagna. We mince it and put it into the interior layers. it just melts and released all that goodness into the sauce, pasta and cheese. Yum!
Have a great day, and thanks for sharing!
This was my first time making meatballs in a white sauce but you can bet it won't be my last! they were delicious!!
Hey Dennis, that is great news. The sauce is so simple but sure packs a lot of flavor. I love how moist these are and that caramelised surface takes the flavor to the next level!
Have a great week!
Simple and delicious, that is what best describes this polpette in bianco. A wonderful dish that I will make again and again.
Hi Sharon, This makes us super happy. These are always a hit here and requested many times!
Wow! This dish looks absolutely delicious and very yummy! It's a great-looking meatball too! A perfect treat that everybody will definitely love and enjoy eating!
Hey Jamie, you are so right. I brought these to work last week and they asked me yesterday when I was bringing more! The ingredients work so well together and that milk soaked bread, keeps the moisture in!
Thanks for having a look at these meatballs!
These were the most flavorful meatballs. The mortadella really made them extra delicious. I’m definitely making these again.
Hi Amy, Mortadella is a great ingredient for meatballs or even meatloaf. We even put it into our Roman style lasagna. It gives so much flavor and moisture.
Thanks for checking these out!
Lori | The Kitchen Whisperer says
Such a great switch-up of the standard meatball. First, LOVE the shape! Second, the flavor is on point! Love the addition of the mortadella! Seriously, so delicious!
Hi Lori, thank you, this is the way my mom made them and they still bring back so many memories!
Amy Liu Dong says
Such an easy and delicious recipe to make. l will definitely make this at home!
I am so happy you want to try these. You are going to love how moist and flavorful they are. Would love to hear your feedback after tasting them!
Nicole washington says
Your pictures are awesome! I love a good meatball and I love all the flavors you have going on in this recipe too.
Thank you! We love what we do and sharing these recipes that are so tasty, and meaningful!
Long live the meatball! lol.
They were delicious! Served them for my family dinner with some mashed potatoes and side salad, and even my kids who are very fussy eaters really enjoyed them! Love how budget-friendly this recipe is too!
Thank you so much for trying these. It is a great compliment when kids that are fussy eaters love them. That is so wonderful!
Have a super week!
Meatballs are my family's fave! I love all the delicious flavors in thsi recipe!
Hi Lisa, gotta love a family who loves a great meatball, and these fit the bill! So happy you like them!