Polpetta Di Nonna + Burrata Board Recipe

Soak bread

Place torn bread in a small bowl and pour milk over it. Let sit 5–10 minutes until softened, then squeeze out excess milk with your hands and reserve both the soaked bread and any strained milk.

Mix meatball mixture

In a large bowl combine ground meat, soaked and squeezed bread, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 tsp salt, and 3/4 tsp black pepper. Mix gently with your hands or a fork until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion mixture into 1 1/4–1 1/2 inch (about 1.5 oz) meatballs using a spoon or small scoop. Roll between palms to form smooth balls and place on a tray lined with parchment. Refrigerate 15–20 minutes to help them hold shape (optional).

Pan-fry meatballs

Heat 2–3 tbsp olive oil in a large skillet over medium heat until shimmering. Add meatballs in a single layer without crowding (work in batches). Cook 3–4 minutes per side until deeply browned all over. Transfer browned meatballs to a plate.

Finish in sauce or oven

If using the tomato sauce: add browned meatballs to the simmering sauce (see sauce directions) and simmer gently 10–12 minutes until cooked through (internal temp 160°F/71°C). If not using sauce, transfer meatballs to a 375°F/190°C oven for 8–10 minutes to finish cooking.

Warm 1 tbsp olive oil in a medium saucepan over medium-low heat. Add optional diced onion and cook until translucent, 4–5 minutes. Add smashed garlic and cook 30 seconds until fragrant.

Pour in crushed tomatoes or passata, add 1/2 tsp salt, 1/4 tsp pepper, and red pepper flakes if using. Stir to combine and bring to a gentle simmer.

Add torn basil leaves and simmer uncovered 12–15 minutes to thicken slightly and let flavors meld. Taste and adjust seasoning. If finishing meatballs in the sauce, slide browned meatballs into the sauce and simmer an additional 10–12 minutes until cooked through.

Prepare toasted bread and tomatoes

If using fresh bread, brush slices lightly with olive oil and toast or grill until golden. For roasted cherry tomatoes: toss tomatoes with 1 tsp olive oil, pinch of salt and pepper, roast at 400°F/200°C for 12–15 minutes until softened and blistered.

Arrange burrata

Place whole burrata balls on the serving board or shallow plates. Drizzle each with a little extra-virgin olive oil, sprinkle with sea salt flakes and freshly ground black pepper. Optionally drizzle a little honey over one ball for sweet contrast or squeeze a touch of lemon over the other.

Build the board

Place burrata centrally on the board. Arrange meatballs (either sauced or plain) near the burrata so guests can combine flavors. Add toasted bread slices, mixed olives, prosciutto or cured meats, roasted cherry tomatoes, and extra basil around the cheeses. Keep a small spoon for sauce and a knife for spreading burrata.

Serve

Encourage guests to tear bread, spread creamy burrata, spoon a little sauce and top with a meatball or prosciutto. Serve immediately while meatballs are warm. Reheat any reserved sauce gently if needed.