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Baked Italian Polpette

Baked Italian polpette

Polpette are Italian home-cooking dish and are usually made with a mixture of different meats. A mixture of ground beef, pork and veal is the ideal combination in terms of flavour and texture. In this recipe we used turkey meat but you can substitute turkey with any other minced meat. The vegetables gives lighter texture and adds the flavour to polpette.

Polpette can be served with a simple tomato sauce, in a sandwich or alone! They make a great appetizer or cocktail party finger food or in small buns as meatball sliders.

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Baked Italian Polpette

COOKS IN: 60 minutes


  • 500 g minced turkey
  • 200 g zucchini
  • 200 g sweet potatoes
  • 2 garlic cloves
  • 1 medium egg
  • 2 tablespoons plain flour
  • Bunch of fresh parsley
  • Salt & Freshly ground black pepper
  • Olive oil for brushing


  1. Grate both zucchini and sweet potatoes using the largest holes on the box grater. Put the small amount of olive oil on the frying pan and fry vegetables for about 3 - 4 minutes. 

  2. Mince garlic finely and fry lightly on a frying pan. Finely chop the parsley.

  3. In a large bowl combine minced turkey, egg, zucchini and sweet potatoes, flour, parsley, garlic, salt and pepper and gently mix until everything incorporated. Don't overmix, as that will make the polpette dense and heavy.

  4. Make polpette by taking an amount of heaped tablespoon and roll into a small ball and then flatten it. Put meatballs onto a baking tray lined with baking paper. Brush with olive oil and bake in the oven preheated to  180°C for about 30 minutes, turning them halfway. 

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