Last updated on September 11th, 2017
A Victorian entrance hall…a quick and delicious main course…a barking beagle…you’ll find all these things in my latest “Delicious Living” video. Click the “play” arrow to watch the fun!
If you like this video, I hope you’ll subscribe to my YouTube channel. To do this, just click the little red box at the lower right corner of the screen. Please post a comment, too!
Oh. In the closing credits, you’ll find me knocking 14 (yes, 14!) inches of snow from my boxwood hedges. Why perform this job?Because a heavy layer of snow can mangle or break the stems of evergreens. Also, it’s great exercise!
xKevin
Need a printable version of the Polpettine recipe? Your wish is my command:
These old world Italian meatballs are flavored with fragrant herbs and a big burst of lemon. Serve them on mashed potatoes, pasta, or warmed cannellini beans. They do not require a sauce of any kind.
Ingredients
- 1 pound ground chicken
- 1 1/4 cups fresh breadcrumbs (see note below)
- Juice and zest of one lemon
- 1 teaspoon kosher salt (more or less to taste) and freshly ground black pepper
- 1/4 cup (or slightly more) fresh, minced flat-leaf parsley
- 1 generous teaspoon dried thyme leaves (triple this amount for fresh, chopped leaves)
- 1/4 cup finely grated Parmesan (or Asiago or Romano) cheese
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- Garnish: fresh, minced parsley
- For serving: pasta, mashed potatoes, or warmed cannellini beans
Instructions
- Put the ground chicken in a large bowl. Add the breadcrumbs, lemon juice and zest, salt, pepper, parsley,thyme, and cheese, and mix them all together with perfectly clean hands. Pull off small clumps of the mixture, and form them into balls about 1 inch in diameter. Flatten the balls slightly for faster cooking.
- Warm the olive oil and butter in a heavy skillet (cast-iron works well) over medium heat. Fry the polpettine until a brown crust forms -- 3 to 4 minutes per side.
- Serve the balls on pasta, mashed potatoes, or warmed cannellini beans. Garnish with fresh, minced parsley.
GLUTEN-FREE NOTE: Use breadcrumbs made from tapioca bread (available in most supermarkets and health food stores).
Karin Gateless says
This recipe looks yummy so I will for sure make it. However the teacher in me noticed that it is terribly important to warn the cannellini beans before serving. Apparently they are afraid of chicken? meatballs? Hahahaha
Mary says
No eggs to hold the meat and seasonings together? Looks lovely. Thanks Kevin.
Kevin Lee Jacobs says
Hi Karin – The cannellini beans were warned, but they persisted. (Spelling fixed. Thanks!)
Hi Mary – That’s right — no eggs!
Beverly, zone 6, eastern PA says
“They persisted!” I get it.
Go Elizabeth Warren!
I made these meatballs, Kevin, and they were totally delicious. Printed recipe has a place of distinction in my personal cookbook album.
Judy Hines says
Most definitely will make this, Kevin!!!!
Karin Gateless says
Kevin. Love it.
Tracy says
Happy to read or watch your recipes and gardening posts, it I must say, I prefer the written posts over the videos. Opinion respectfully submitted!
Pyykkis says
I just “found” you! Made these polpettine today and they were delicious. I hope you approve I made small changes in the recepy in order to keep it wheat-free: added almond flour and an egg instead of bread crumbs… plus turmeric just because I love it and adds colour. Thank you!
Kevin Lee Jacobs says
Hi Pyykkis – Your variation of this recipe sounds wonderful. Thanks for watching the video!
Joyce says
Kevin,
The printed recipe seems to be missing instructions for the cheese. I assume it is added to the meatballs.
Kevin Lee Jacobs says
Hi Joyce – Thanks for catching the cheese-omission! I’ve corrected the printable recipe.
Marcia says
I need both the video and the printed version. Must get some of that flat leafed parsley planted. Did you hear me laughing when you ended up dumping the rest of the parsley in? I usually raise swallow tailed butterflies on my parsley.
Jamie, Sacramento, CA says
Apparently Miss Lily wants some camera time. Feel free to let us actually SEE her wagging her tail. Face time the hound! 🙂
The recipe sounds delish.
Laura Munoz says
Okay, the look on your face as you bit into the Polpettine means I MUST make this dish. Also when your Sou chef bayed at the end of the video, my dogs went looking for her. I hope she got just a tiny nibble of the Polpettine for all the work she did at your feet.
Giuditta REppi says
Kevin, usually the esteemed Arthur Schwartz is the only non-Italian to whom I’d turn for an Italian recipe (“The Southern Italian Table” is actually open on my kitchen counter). Today, because I enjoy your other recipes so much, you got added to the list. I have wondered whether I could make these from ground chicken rather than my usual pork and beef — now I’m going to try it!
Happy Sunday,
Giuditta
Diane says
I will be making these soon. Nice presentation and I love all the ingredients. Thanks Kevin and I think Lily wants a bite too!
Sherlie Magaret says
Enjoyed your video, very well done, these look delicious and I will be making them soon.
Kip Morrissette says
I agree with Marcia: I need both the video and the printed version. I am a combination visual and non-visual person. Sometimes the visual answers a question I might not have fully understood. I don’t know WHY I open your email before I’ve eaten anything because I feel I NEED food immediately. 🙂 I just enjoy your emails so much. I sometimes find myself running behind Sunday morning because I read them before I leave for church. Recipe looks easy and delicious, works for me!
Sandy Martinez says
Hello Kevin! I love the video. You are so handsome and industrious. You remind me of that commercial of the sexy Mr. Clean!!
I have all the ingredients to make the polpettine and two birthday dinners coming on Monday and Tuesday.
Thank you for your hard work Kevin. You are my hero!
Love, Sandy
Maureen says
I for one do enjoy the videos. Watch every single one.
Marcia Zerance says
Hi Kevin, I tripped on your website today from a search on using newspaper for keeping weeds out of my garden. Loved the blog article you wrote, wonderful writing with lots of info and humor so I had to search your site and now you’ve even given me a dinner dish for this week! I’ve subscribed to your blog, and so excited to find you! I love to read, but your video truely made me smile, keep up both please!
Willa Nemetz says
Kevin, I can’t wait to make the polpettine. I’m going to use turkey instead of the chicken, since that’s what I happen to have. I’m not sure how that will work out, but I have every intention of making them with chicken as well. I love your videos! They are sooooo helpful and as much fun as your printed recipe directions!
Rita says
Kevin, loved the recipe, will try it soon. it was so cute to hear miss lily at the end of the video. like one of the other people commented—miss lily needs video time also.
Leslie D says
Hi Kevin,
I did not think I was hungry until I watched your video. Now I am ravening for your polpettine.
Thanks so much – as soon as I get the ingredients I will try them. I love your style, and laughed out loud as you dumped the rest of the parsley in. Your writings and your videos are both relaxing and addictive, leaving us hungry for more. (I also love dogs, so enjoy your sous chef’s antics as well.)
Georgette says
Kevin, you make cooking so much fun. These look wonderful and I have the fixings to make them tonight. I do hope you gave one to Lily. I enjoy her so much!
abby buhle says
Kevin,
You looked like you were relaxed andhaving fun and letting your expertise show. More fun to watch this time!
Thanks, Abby
Suzi Fox says
I love love love your videos. Enjoyed your blog & then FB but these videos are outstanding. The sound of Lilly’s bay & your voice and your humor make me happy. Keep up the good work & thanks for always making my days better Kevin Lee.
Carol Ann says
I’ve had them before and they are delicious. I’m interested in a counter cook top but the ones I’ve looked at require a special kind of skillet. Please, what is the skillet and cook top you are using? Thanks.
Kevin Lee Jacobs says
Hi Carol Ann – It’s an electric burner that I purchased for $10 at a local “odd lot”-type store. I used a cast-iron skillet in this video, but you don’t have to. You can use any frying pan or electric skillet!
Julie R says
Kevin, love this video with your assistant Lily adding her opinions of the recipe = ) Also, you had me laughing when you ended up dumping the entire amount of parsley into the bowl. I would do the same thing. I love fresh herbs. I’m wondering how this Pelpettine would turn out if I made it into a loaf and baked it in a loaf pan, like a meat loaf, and than slice it afterwards. Has anyone else tried it that way ? Just wondering if it would turn out okay.
Renee Coursey says
Hi Kevin, I made this yesterday and it was a hit with the other member of the family. I did put it together the day before per your instructions and used GF bread with tapioca in it. I didn’t have any thyme leaves but did have my organic sprinkle seasoning that has thyme in it, so used double the amount than was in your recipe. I also am trying to use more turmeric + black pepper mix which is a healing spice, so added 2 teaspoons of that. I mixed it all up in a big bowl then put it in a large zip lock plastic bag in the refrigerator. I made my little balls and rolled them in the GF flour and cooked them. They were such a pretty color with the addition of the turmeric. I served it with jasmine rice that was made with chicken broth and sautéed some mushrooms to throw in. It was all very elegant looking. Thanks for sharing this great recipe. (insert smiley face here!)
Beverly, zone 6, eastern PA says
Love your handsome haircut!
It’s so educational to see someone else’s kitchen methods. I made these Polpettine awhile back and will be trying them again soon. Excellent result, it was two meals for two people, four servings total. Delish.
Trudi in Atlanta says
We have a house guest tonight who is learning to eat gluten free so I will make this . Plus I have some asparagus to grill. that should be enough for two hungry men . … and me
Trudi in Atlanta says
Yay . they gave it the seal of approval. (although the brand of beans i bought had NO salt in them , and really needed some to have any taste. So I added it. We are all happy ,fat and satisfied .Thank you !
Susan Johnston says
Kevin Lee you never fail me when I need a great recipe! This is so easy to prepare, cook and clean up! The cannellini beans were perfect along with the polpettine; the lemon was just luscious with the ground chicken…….And we loved the flavors all together! Can’t wait to try this again, maybe with a side of pasta and sauce! Maybe a white pasta sauce?????
Sherry Thomas says
We had this for dinner tonight and it was determined “a must make again!” I didn’t have arugula so we sautéed spinach with a little garlic a squeeze of lemon! Thanks for posting Kevin!
Tracy Kash says
Hi Kevin – AMAZING recipe!! I used gluten-free panko crumbs and it came out great. Delish!! Thanks for the great and simple recipes.
Grani Frani says
Just awesome! I am married 41 years and my husband raved about this dish. Finally made something he totally enjoyed. Thank you so much.
Willa says
I made the polpettine last week. They were so spectacularly good that I could easily have eaten the entire batch! This recipe is definitely on my “make for guests” list!