Agnello Polpette (Lamb Meatballs)

Serve these delicious meatballs with pasta or on an antipasto platter.

Serves: 10Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 10


  • 5 thick slices day-old or toasted Italian bread
  • 3 small shallots, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 1 Tbsp. chopped fresh rosemary
  • 1 1⁄2 lbs. ground lamb
  • 1⁄2 lb. bulk Italian pork sausage
  • 1 large egg, lightly beaten
  • 1⁄2 tsp. ground black pepper
  • 2 Tbsp. olive oil
  • 2 cups Marinara sauce


  • Soak the bread in water for 1 minute. Thoroughly squeeze out all the liquid.
  • In a large mixing bowl, combine soaked bread, shallots, garlic, rosemary, lamb, sausage, egg, and pepper. Form the mixture into balls about 2 to 3 inches in size.
  • Heat olive oil in a large skillet over medium heat. Fry meatballs for 30 minutes, uncovered, turning occasionally until cooked through.
  • Drain off excess fat. Add sauce to pan. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Serve hot.