Authentic Italian Bread Balls (Polpette di Pane)

Six Italian Bread Balls Served on Green Plate-timeaskitchen.com

Authentic Italian Bread Balls (Polpette di Pane)

Course: Appetizers, Snack

Cuisine: Italian

Diet: Halal, Vegetarian

Keyword: Italian beab balls, meatless meatballs, polpette di pane, stale bread recipe

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 715kcal

Author: Timea

Turn stale bread into crispy, golden Italian bread balls! This traditional "cucina povera" recipe is budget-friendly, vegetarian, and served with a zesty spicy chili sauce.

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Metrics - US Customary

Equipment

1 mixing bowl
1 Frying Pan

Ingredients

For the Polpette

150 g stale bread slices
500 ml water for soaking
80 g Pecorino cheese grated
4 pcs eggs whole, large
1 pc garlic clove grated
2 tablespoon parsley fresh, chopped
½ teaspoon ground pepper freshly ground
250 ml sunflower oil for frying

To Serve

1 tablespoon Parmesan cheese grated, for sprinkling
2 tablespoon spicy chili sauce for dipping

Instructions

Place the 150g of stale bread slices into a large bowl and cover with 500ml of water. Let it sit for 2–5 minutes until the bread is completely soft.
Take the soaked bread and squeeze it firmly between your hands to remove as much excess water as possible. Place the dry-ish bread into a clean mixing bowl and crumble it into small pieces with your fingers.
Add the 80g of grated Pecorino, 4 eggs, grated garlic, chopped fresh parsley, and ½ teaspoon of ground pepper to the bowl. Mix everything together thoroughly. The consistency should be a soft, thick batter—thick enough to hold together on a spoon but too soft to roll by hand.
Pour 250ml of sunflower oil into a frying pan and heat it over medium-high heat. To check if it's ready, drop a tiny bit of the batter into the pan; if it sizzles and rises to the top immediately, you are ready to fry.
Using a tablespoon, scoop up a portion of the mixture and carefully drop it into the hot oil. Work in batches to avoid crowding the pan. Fry for 3–4 minutes, turning them over halfway through, until they are deep golden brown and crispy on all sides.
Use a slotted spoon to transfer the crispy bread balls to a plate lined with paper towels. While they are still hot, sprinkle generously with grated Parmesan and serve immediately with your spicy chili sauce.

Video

Notes

Bread Selection: For the best results, use a rustic or crusty white loaf. If your bread is very fresh, the batter may be too soft. If that happens, simply add 1-2 tablespoons of plain breadcrumbs to the mix to help it firm up.
The Squeeze is Key: Ensure you squeeze the bread until it feels almost dry. If too much water remains, the "balls" will be too soft and might splatter or fall apart when they hit the hot oil.
Oil Temperature: Aim for an oil temperature of approximately 180°C. If the oil is too cold, the bread will absorb the grease and become heavy. if it's too hot, the outside will burn before the egg inside is fully cooked.
Cheesy Variations: While Pecorino offers that traditional salty punch, you can use a mix of 40g Pecorino and 40g Parmesan for a slightly more mellow, nutty flavor.
Gluten-Free Option: This recipe works surprisingly well with gluten-free bread. Just be aware that gluten-free bread often absorbs more water, so you may need an extra pinch of cheese or breadcrumbs to get the right "spoonable" consistency.
Make it Spicy: If you want the heat inside the balls as well as in the dip, add ½ teaspoon of dried red chili flakes directly into the batter in Step 3.

Nutrition