Polpette with Parmigiano Reggiano PDO
Prep time 10mins
Cook time 10mins
Serves or Makes: 12

Recipe Card


  • 8 ounces Parmigiano Reggiano PDO, finely grated
  • 2 egg whites
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 tablespoons neutral oil, for frying
  • marinara sauce, for serving


  • Step 1

    In a medium bowl combine the Parmigiano Reggiano PDO and egg whites.

  • Step 2

    Combine well until a paste forms and it’s ready to be shaped into 1 inch balls (polpette). About 12-14 in total.

  • Step 3

    Refrigerate the polpette for 1 hour before frying.

  • Step 4

    In a saucepan, heat oil on medium. Once the oil is sizzling, add polpette and fry until golden brown on all sides.

  • Step 5

    Remove from saucepan and place onto a paper towel lined plate. Serve immediately with marinara sauce.