The West

Polpettini
Picture: Iain Gillespie

Makes about 36

500g pork mince

500g chicken mince

4 garlic cloves, finely chopped

4 tbsp flat-leaf parsley, finely chopped and some for garnish

1 cup breadcrumbs

2 tbsp milk

1 lemon, zest and juice

3 tbsp freshly grated parmesan

few grinds black pepper

flour to roll meatballs

olive oil to brush meatballs


Combine all the ingredients except flour and oil. Using a little flour, mould into balls and refrigerate for an hour or the day before. Brush the balls with a little oil and then bake at 180C for about 35 minutes. Sprinkle over extra parsley. Serve with a tomato passata as dipping sauce.

The West Australian

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