Go Back
Polpette di Fagioli #polpette #polpettealsugo #polpettevegetariane #polpettediceci #polpettedifagioli #polpettedilegumi #legumiricette #legumigolosi #legumi #legumiecereali #cerealisenzaglutine #senzaglutine #senzaglutinemacongusto #senzaglutineitalia #ricettedellanonna #ricettedellatradizione #ricettesenzalattosio How to Make Polpette di Fagioli: A Flavorful Italian Bean Meatball Recipe

Polpette di Fagioli

Print Recipe Pin Recipe
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