Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Polpettine (Italian meatballs)
Carciofini (Marinated baby artichokes)
To serve
Method
Polpettine (Italian meatballs)
- 1
Mix breadcrumbs and milk
In a small bowl, combine the breadcrumbs and whole milk. Let sit for 5 minutes until the crumbs absorb the milk and become a loose paste (this keeps the meatballs tender).
- 2
Combine meatball ingredients
In a large mixing bowl, add the ground meat, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, salt, pepper, and dried oregano. Using clean hands or a spatula, gently mix until just combined — do not overwork, about 20–30 seconds of mixing.
- 3
Form meatballs
Portion the mixture into 1-inch to 1.5-inch meatballs (makes about 20–24 small polpettine). Roll each between your palms to form smooth spheres. Place on a tray lined with parchment.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil is shimmering, add meatballs in a single layer without crowding (work in batches). Brown on all sides, turning gently, about 6–8 minutes total until nicely caramelized but not fully cooked through. Transfer browned meatballs to a plate.
- 5
Simmer in marinara
Reduce heat to medium-low. Pour the marinara sauce into the skillet and bring to a gentle simmer. Return the browned meatballs to the sauce, cover partially, and simmer for 10–12 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. Taste and adjust salt and pepper.
- 6
Finish
Remove from heat and let rest 2 minutes. Garnish with a small handful of chopped fresh basil or parsley before serving.
Carciofini (Marinated baby artichokes)
- 7
Prepare marinade
In a medium bowl whisk together 1/4 cup extra-virgin olive oil, white wine vinegar, lemon juice, sliced garlic, crushed red pepper, chopped thyme, lemon zest (if using), salt, and black pepper until combined.
- 8
Marinate artichokes
Add the drained baby artichoke hearts to the bowl and stir gently to coat all pieces with the marinade. Cover and refrigerate for at least 30 minutes (up to 8 hours) to allow flavors to meld. If short on time, let sit at room temperature for 15–20 minutes.
- 9
Assembly & Serving
- 10
Plate the duo
Arrange warm polpettine in marinara on one side of a shallow serving dish. Spoon a portion of marinated carciofini next to the meatballs or in a small ramekin alongside. Scatter toasted crostini or focaccia on the board and garnish the whole platter with fresh basil or parsley.
- 11
Serving suggestion
Serve as an antipasto for 4 people to share—offer small forks or toothpicks for the polpettine and toothpicks for the carciofini. Leftover meatballs keep well refrigerated in sauce for 2–3 days; marinated artichokes will keep 4–5 days refrigerated in their marinade.