Marinated Grilled Meatballs with Olive Oil, Garlic and Oregano

Marinated Grilled Meatballs with Olive Oil, Garlic and Oregano

The original italian recipe for these meatballs (or Polpette, as we call them in Italy) use coarse minced pork meat but in this case I used normal ground beef. This version is perfect for who has no time to goes at the butcher to buy coarse mince or for who doesn’t eat pork meat. Both are really delicious, I swear!

The meatballs are full of nutritious ingredients, are a complete meal, so usually I eat them with a healthy and light side dish as my The Unusual Salad.

In Italy the Polpette are served as a main course and not with pasta.

Ingredient for 2 people

– 500g Ground Beef
– 1 Cup Parmigiano Cheese Grated
– 2 Eggs
– 100g Sliced Bread
– Milk
– A bunch of fresh parsley
– 2 small cups of breadcrumbs
– Fresh cheese
– A sprinkling of black pepper
– A pinch of salt

Olive oil, garlic and oregano to season.


  1. Soak bread (without crust) in milk until soft. Cut the fresh cheese into cubes and chop the parsley
  2. Place all ingredients into a large mixing bowl and knead the meat with hands until it is fully combined
  3. Then form the meat mixture into small meatballs and when are ready mash them slightly. You will have flat meatballs which will be faster to cook
  4. Cook them on a hot griddle and turn them just once
  5. When the Polpette are ready put them on a bolw with olive oil, garlic and oregano. Leave them to marinate for five/ten minutes and eat them warm.

(If you use pork meat: marinate the meatballs for half an hour without worries, thanks to fat meat them will remain soft).

Buon Appetito!


    1. Rather than buying ready prepared mince ask your butcher to freshly mince some meat, this is for two reasons:
      – It will ensure you don’t get all the junk that is usually in mince.
      – You can choose a different texture of the mince, such as coarse mince.
    2. If you use normal ground beef to make the meatballs, you can add either speck (a type of cured ham that’s basically a lightly smoked version of the more-familiar pork ham) or turkey ham into the mixture to give them a smoky flavour.
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