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Polpette alla Veneziana

Polpette alla Veneziana


  • 1 lbs ground beef
  • 4 ounces Italian Sausage or Mortadella
  • 2 egg Yolks
  • 1 minced clove of garlic
  • 2 ounces fine-grated Parmigiano
  • 2 slices sandwich bread
  • milk
  • dried breadcrumbs or panko breadcrumbs 


Serve these bite-size meatballs on their own, or with a simple tomato sauce for dripping. This can be served as an appetizer or with a pasta dish. It's hard to beat Cabernet Sauvignon alongside a rich, beefy dish like this one. 

Prep Time: 15 minutes
Cook Timel: 10 hours

Serves 8-10
Recipe by Wine Enthusiast


1. Using your hands, combine 1 pound ground beef and 4 ounces Italian Sausage.

2. Soak two slices of sandwich bread in milk. Once soaked, squeeze dry.

3. Using a food processor, combines meat, egg yolks, minced garlic, and squeeze dry sandwich bread.

4. Form meatballs 1 inch in diameter and roll in dried breadcrumbs. 

5. Deep fry at 350 Degrees for 3-5 minutes or until cooked through. 


  • 2017 Vineyard Selection Cabernet Sauvignon
  • 2018 Cabernet/Syrah 
  • 2018 Sangiovese
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