Polpettine (plural) are a popular summer dish in Italy. These fried meatballs are similar to what I had in a restaurant in Bologna Italy, which is where mortadella originates. The ones I had did not have zucchini, but I added it to these since they are in season and I love the green flecks you can see in the polpette.
Can they be made without meat?
They are meatballs, but you can omit the mortadella and add shredded carrots, chopped mushrooms, whatever sounds good to yo for a delicious vegetarian option. When you want a quick and easy appetizer for entertaining or parties, this is always a favorite in my house, from the grownups to the kids. Perfect for dipping in marinara sauce. You can find this recipe at the bottom of this post.
Zucchini and Mortadella Polpette Italian Meat Croquettes – Step by Step
Add mashed potato, grated zucchini, diced mortadella, provolone and Parmesan cheese, fresh basil and an egg to a bowl and mix well.
Using a 2 tablespoon measuring spoon, scoop some of the mix and roll into a ball.
Roll the balls in breadcrumbs.
Shallow fry the balls in small batches until golden brown.
Frying tip Use a candy thermometer to regulate the oil temperature to 320°F/160°C. If you’ve tried these Zucchini and Mortadella Polpette Italian Meat Croquettes or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turns out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
Easy Homemade Marinara Sauce This recipes yields 24 meatballs
Easy Chicken Meatballs
