How to Make Polpette di Fagioli: A Flavorful Italian Bean Meatball Recipe

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Polpette di Fagioli

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Course Side Dish

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowl
• Frying pan
• Baking sheet
• Parchment paper (optional for easier cleanup)
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

  

• Ingredients
• For the Polpette:
• 2 cups cooked beans cannellini, navy, or black beans work well
• 1/2 cup breadcrumbs or gluten-free breadcrumbs for a gluten-free version
• 1/4 cup grated Parmesan cheese optional; can substitute with nutritional yeast for a vegan version
• 1/4 cup finely chopped fresh parsley
• 1 clove garlic minced
• 1 small onion finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large egg or flax egg for vegan: 1 tablespoon ground flaxseed + 3 tablespoons water
• Olive oil for frying
• For the Tomato Sauce optional:
• 2 cups crushed tomatoes
• 1 teaspoon dried basil
• Salt and pepper to taste
• A pinch of sugar to balance acidity

Instructions

 

• Instructions
• Prepare the Ingredients
• Start by cooking your beans if you’re not using canned ones. Soak the beans overnight and boil them until tender, or use canned beans, rinsed and drained. Set aside to cool slightly.
• Mix the Bean Mixture
• In a large mixing bowl, mash the beans using a fork or potato masher until they are mostly smooth with a few chunks remaining. This will give the meatballs some texture.
• Add the Remaining Ingredients
• To the mashed beans, add the breadcrumbs, Parmesan cheese (if using), parsley, garlic, onion, oregano, salt, pepper, and the egg. Mix everything together until well combined. If the mixture feels too wet, add a little more breadcrumbs.
• Shape the Meatballs
• Using your hands, form the mixture into small balls, about the size of a golf ball. Place them on a plate or baking sheet. You should get about 12-15 meatballs.
• Chill the Meatballs (Optional)
• For better texture, you can chill the meatballs in the refrigerator for about 10 minutes. This step helps them hold their shape while cooking.
• Cook the Meatballs
• In a frying pan, heat a few tablespoons of olive oil over medium heat. Carefully add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 5-6 minutes on each side or until golden brown and cooked through.
• Make the Tomato Sauce (Optional)
• In a separate saucepan, combine crushed tomatoes, basil, salt, pepper, and sugar. Simmer on low heat for about 10 minutes. You can add the cooked meatballs to the sauce and simmer for an additional 5 minutes for extra flavor.
• Serve and Enjoy
• Serve the Polpette di Fagioli hot, either on their own or with your favorite sauce over pasta or a bed of sautéed vegetables. Garnish with extra parsley and grated Parmesan if desired.
• Variations
• Spicy: Add red pepper flakes to the mixture for a bit of heat.
• Herbed: Experiment with different herbs like thyme or rosemary for a unique flavor.
• Cheesy: Mix in diced mozzarella for gooey, cheesy meatballs.

Keyword Polpette, Polpette di Fagioli

If you’re looking for a delicious and hearty dish that’s a little different from traditional meatballs, Polpette di Fagioli (bean meatballs) are an excellent choice. These meatballs are not only packed with flavor but also make a fantastic vegetarian option that even meat lovers can appreciate. Whether served as a main dish with pasta or on their own with a savory sauce, these bean balls are sure to impress. From my own personal experience, making these Polpette di Fagioli can be a delightful culinary adventure that’s easier than you might think. Let me show you how I make these delicious bites of goodness.

Notes on What to Expect

When making Polpette di Fagioli, expect a savory and filling dish that can be enjoyed in various ways. The texture will be hearty, thanks to the beans, and the flavors can be adjusted based on the herbs and spices you choose.

Ingredients

For the Polpette:

• 2 cups cooked beans (cannellini, navy, or black beans work well)
• 1/2 cup breadcrumbs (or gluten-free breadcrumbs for a gluten-free version)
• 1/4 cup grated Parmesan cheese (optional; can substitute with nutritional yeast for a vegan version)
• 1/4 cup finely chopped fresh parsley
• 1 clove garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large egg (or flax egg for vegan: 1 tablespoon ground flaxseed + 3 tablespoons water)
• Olive oil for frying

For the Tomato Sauce (optional):

• 2 cups crushed tomatoes
• 1 teaspoon dried basil
• Salt and pepper to taste
• A pinch of sugar (to balance acidity)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  # Polpette di fagiolli  now.

Equipment Needed

• Mixing bowl
• Frying pan
• Baking sheet
• Parchment paper (optional for easier cleanup)
• Wooden spoon or spatula
• Measuring cups and spoons
• > Go here to buy the must-have equipment and ingredients for creating a Savory  # Polpette di fagiolli  now.

Prep Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Time to Stand: 10 minutes (optional)

Ease of Cooking

• Ease of Cooking: Easy

Servings

• Serves 4 (about 12 meatballs)

Calories

• Approximately 150 calories per serving (based on 3 meatballs)

Cost of Ingredients

• Estimated cost: $10-$15 (depending on the quality and source of ingredients)

Instructions

1. Prepare the Ingredients

Start by cooking your beans if you’re not using canned ones. Soak the beans overnight and boil them until tender, or use canned beans, rinsed and drained. Set aside to cool slightly.

2. Mix the Bean Mixture

In a large mixing bowl, mash the beans using a fork or potato masher until they are mostly smooth with a few chunks remaining. This will give the meatballs some texture.

3. Add the Remaining Ingredients

To the mashed beans, add the breadcrumbs, Parmesan cheese (if using), parsley, garlic, onion, oregano, salt, pepper, and the egg. Mix everything together until well combined. If the mixture feels too wet, add a little more breadcrumbs.

4. Shape the Meatballs

Using your hands, form the mixture into small balls, about the size of a golf ball. Place them on a plate or baking sheet. You should get about 12-15 meatballs.

5. Chill the Meatballs (Optional)

For better texture, you can chill the meatballs in the refrigerator for about 10 minutes. This step helps them hold their shape while cooking.

6. Cook the Meatballs

In a frying pan, heat a few tablespoons of olive oil over medium heat. Carefully add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 5-6 minutes on each side or until golden brown and cooked through.

7. Make the Tomato Sauce (Optional)

In a separate saucepan, combine crushed tomatoes, basil, salt, pepper, and sugar. Simmer on low heat for about 10 minutes. You can add the cooked meatballs to the sauce and simmer for an additional 5 minutes for extra flavor.

8. Serve and Enjoy

Serve the Polpette di Fagioli hot, either on their own or with your favorite sauce over pasta or a bed of sautéed vegetables. Garnish with extra parsley and grated Parmesan if desired.

Variations

• Spicy: Add red pepper flakes to the mixture for a bit of heat.
• Herbed: Experiment with different herbs like thyme or rosemary for a unique flavor.
• Cheesy: Mix in diced mozzarella for gooey, cheesy meatballs.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  # Polpette di fagiolli  now.

Tips

• Make sure to mash the beans well, as this will help bind the mixture together.
• If you prefer a firmer meatball, add more breadcrumbs.
• These meatballs can be frozen. Just cook them first, let them cool, and then freeze in an airtight container.

Substitutions for Specific Dietary Needs

• Gluten-Free: Use gluten-free breadcrumbs or oats.
• Vegan: Replace the egg with a flax egg or applesauce.
• Dairy-Free: Omit the cheese or use a vegan substitute.

Nutritional Information Per Serving

• Calories: 150
• Protein: 8g
• Carbohydrates: 22g
• Fat: 5g
• Fiber: 6g

I hope this guide has made making Polpette di Fagioli seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment. Enjoy your cooking adventure!