Tuscan meatballs

Preparation info
  • 6

    • Difficulty


Appears in

By Leslie Forbes

Published 1985

  • About

Every country has its version of the meatball. In Tuscany they’re called POLPETTINI if they’re small. When, as often happens, they are almost the size of a meat loaf, they are called POLPETTONE. At the Locanda dell’Amorosa near Siena they serve tiny spicy polpettini, crunchily deep-fried, as a hot appetizer in the winter months.


  • 1 lb 2 oz/500 g cooked pork or beef, cut in cubes


Put the meat and potatoes through a fine grinder, mincer or food processor and then mix well with other ingredients. Form tiny round meatballs of a maximum 1 in/2.5 cm diameter and roll in cornmeal or, bet