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Ingredients
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Meatball Mixture
Finishing & Cooking
Method
Meatball Mixture
- 1
Prepare goat cheese filling
Place the goat cheese in a small bowl and stir with a fork until smooth and spreadable. If desired, fold in 1/2 teaspoon of chopped parsley and a pinch of black pepper. Put the bowl in the refrigerator while you mix the meat to keep the filling slightly firm for easier shaping.
- 2
Soak breadcrumbs
In a small bowl combine the breadcrumbs and milk; let sit 2–3 minutes until the crumbs absorb the milk and become soft.
- 3
Mix meatball base
In a large bowl add the ground beef, soaked breadcrumbs (squeeze lightly if excess milk), egg, grated Parmesan, minced garlic, chopped parsley, oregano, salt and pepper. Gently combine using your hands or a spatula until just incorporated — avoid overworking, which makes meatballs dense.
- 4
Portion and form
Divide the mixture into 12 equal portions (about 1.25 ounces / 35 g each). Flatten each portion into a disc in your palm about 1/4-inch thick.
- 5
Fill and seal
Place about 1 teaspoon of the chilled goat cheese in the center of each meat disc. Fold the edges up and around the cheese and roll gently between your palms to seal into a smooth ball. Ensure seams are pinched closed so the filling won't leak during cooking. Place formed meatballs on a tray and refrigerate 15 minutes to firm up (optional but helps retain shape).
Finishing & Cooking
- 6
Brown the meatballs
Heat a large skillet over medium heat and add the olive oil and butter. When the butter foams, arrange meatballs in a single layer (work in batches if needed) and brown on all sides, rolling gently with tongs or a spatula, about 2–3 minutes per side. You do not need to cook through at this stage; just develop a golden crust. Transfer browned meatballs to a plate.
- 7
Simmer in sauce
Reduce heat to low–medium. Add the marinara sauce to the skillet (if your pan is dry, add a splash of olive oil first). Nestle the browned meatballs into the sauce so they are partially submerged. Spoon sauce over the tops. Cover and simmer gently for 12–15 minutes, until the meatballs reach an internal temperature of 160°F (71°C) and the goat cheese is warm and slightly molten inside.
- 8
Finish and garnish
Once cooked, remove skillet from heat. Stir in lemon zest into the sauce if using to brighten flavors. Sprinkle torn basil leaves over the meatballs and sauce. Taste the sauce and adjust seasoning with salt and pepper if needed.
- 9
Serve
Serve polpettine hot spooned over pasta, polenta, or crusty bread, or as an appetizer with toothpicks. Garnish with extra grated Parmesan or a drizzle of olive oil if desired.