While the Italian word polpette is often translated as "meatballs," its true meaning is much broader. Literally "little balls of pulp" (polpa), this term encompasses an endless variety of mixtures—from bread and ricotta to vegetables, pulses, fruit, or fish. Whether fried, simmered in sauce, or air-fried, polpette are beloved for their adaptability.
A key tip shared by many cooks: after shaping the balls, let them rest for at least 30 minutes (or up to a few hours). This helps them firm up, making them easier to cook without falling apart. Beyond that, creativity rules—choose your base, add bread, eggs, herbs, or seasonings as you like.