GenPol’s Quarantine Kitchen: Polpette di Carmn

This dish reminds me of childhood. The smell of the fried meat reminds me of home. It’s not a bad smell, because fried meatballs are a festive dish: something we eat to celebrate. The pine nuts make it special. As a child, I would put pinecones on the fire to burn. I always loved the smell of incense. I grew up in church and convent and was very devout as a little girl. Pine nuts bring back good memories because I associate them with incense: that scent of solemn days. Maybe that’s why I chose to listen to Bach when I was making these. Neapolitan cuisine is as solemn as classical music!

If you want to make your own polpette, you will need:

  • Stale bread soaked in water
  • Minced beef
  • 2 eggs
  • Grated cheese
  • Pepper
  • Garlic
  • Parsley
  • Pine nuts
  • Raisins
  • Herbs/ Spices (I use rosemary and a bay leaf)


Mix everything together in a bowl, using the second egg to help you bind the mixture into balls. I measure- and make- things instinctively so I can’t really give you precise amounts. This recipe will give you the measurements for roughly 25 meatballs though (small ones……I usually make them large!)

Buon Appetito,



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