Meatballs From Il Bollito with Potato


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Here is a wonderful way that Wilma uses meat from a bollito. Actually, you could use any cooked meat to make these. Wilma serves them with Stracciatella, made from the bollito broth.


  • 320 g (11¼ oz) potatoes, washed
  • 300 g (10½ oz) meat from Il bollito
  • 1 garlic clove, finely chopped
  • 1 tablespoon chopped parsley
  • 1 egg
  • 2 tablespoons grated parmesan
  • nutmeg, for grating
  • about 4 tablespoons dry breadcrumbs
  • light olive oil, for frying


Boil the potatoes in salted water until soft. Drain and when cool enough to handle, peel and mash them. Chop up the meat finely, mix in the garlic and mash into the potato. Add the parsley, egg, parmesan, a good grating of nutmeg and a grind of pepper. There should be enough salt from the potatoes and bollito, but check just in case.

Shape into patties about 5 cm (2 inches) or so in diameter and 1 cm (½ inch) thick. Put the breadcrumbs on a plate, add the patties and turn to coat all sides, pressing the crumbs on with your fingers. Heat enough oil to cover the bottom of a non-stick frying pan. Fry the patties, in batches if necessary, until golden all over, turning them carefully with a fork so they don’t break. Remove to a plate lined with paper towels to absorb excess oil. Give a small sprinkle of salt on top. These are good served with a squeeze of lemon juice or some herbed mayonnaise.