Polpette di Parmigiano
Polpette di Parmigiano, or parmesan cheese balls, are a simple, flavor-packed appetizer! Made with just two main ingredients, egg whites and Parmigiano Reggiano, these little bites are crisp on the outside, tender on the inside, and bursting with nutty, cheesy flavor. Served hot with marinara sauce for dipping!
What is polpette di parmigiano?
So, what exactly is Polpette di Parmigiano? “Polpette” simply means little meatballs in Italian, but in this case, they’re made entirely without meat. Instead, finely grated Parmigiano Reggiano is mixed together with egg whites and seasoned with herbs to create cheesy, savory balls that are lightly fried until crisp.
With only two main ingredients (Parmigiano Reggiano and egg whites) you can create a dish that tastes like something from an Italian trattoria. The process is as simple as mixing, shaping, chilling, and frying, yet the result is golden, crisp bites that look stunning on a platter and taste even better. For me, these polpette are proof that less really can be more in the kitchen!
I love that these fried cheese balls are simple to make, yet impressive to serve. I am all about making easy recipes with pantry staples! It’s the kind of recipe I reach for when I want to make something cozy and delicious without making things complicated!
Why We Love This Polpette di Parmigiano Recipe
- Simple Ingredients: Just a handful of pantry staples come together to make something truly delicious.
- Cheesy & Comforting: Parmigiano Reggiano gives these polpette a rich, nutty flavor in every bite.
- Crowd-Pleaser: Perfect as finger food at parties, holiday gatherings, or cozy nights in.
- Authentic Italian Flavor: A rustic, old-world recipe that highlights the beauty of Parmigiano Reggiano.
Ingredients You Need
- Parmigiano Reggiano Cheese: Use a high-quality Parmigiano Reggiano for the best flavor! It is important to grate your own cheese from a block here.
- Egg Whites: Bind the cheese together into a paste that can be shaped into balls. Beaten egg whites also help create a light, airy texture!
- Dried Oregano & Basil: These are optional for an added herbaceous flavor. To keep the ingredients to a minimum, feel free to omit them.
- Neutral Oil: You will need a light oil like canola or vegetable to fry the parmesan balls!
- Marinara Sauce: A classic pairing! The acidity and sweetness of tomato sauce complement the salty cheese.
Substitutions & Variations
- Different Cheese: Try Pecorino Romano for a sharper, saltier flavor or Grana Padano for a milder option.
- Coating: For a crunchy outer layer, you can coat the balls in breadcrumbs before you fry them!
- Baking Option: For a lighter version, bake the polpette at 400°F until golden instead of frying.
- Sauce Alternatives: Serve with pesto, garlic aioli, or even a spicy arrabbiata sauce instead of marinara.
How to Make Polpette di Parmigiano Fried Cheese Balls
- Make the Dough: In a medium bowl combine the Parmigiano Reggiano and egg whites.
- Shape: Combine well until a paste forms and it’s ready to be shaped into 1 inch balls (polpette). About 12-14 in total.
- Chill: Refrigerate the polpette for 1 hour before frying.
- Fry: In a saucepan, heat oil on medium heat. Once the oil is sizzling, add polpette and fry until golden brown on all sides.
- Serve & Enjoy: Remove from saucepan and place onto a paper towel lined plate. Serve immediately with marinara sauce.
Tips for Success
- Use finely grated cheese. The finer the cheese, the smoother the mixture will come together and hold its shape. Pre-grated cheese is often too coarse, so grating your own is best.
- Chill before frying. Don’t skip the refrigeration step! It helps the polpette firm up so they don’t fall apart in the oil.
- Don’t overcrowd the pan. Fry in batches if necessary so the oil stays hot and the polpette crisp up evenly.
- Serve immediately. These polpette are at their best when they’re hot and melty inside, so bring them straight to the table after frying.
- Pair with good sauce. A simple, high-quality marinara makes all the difference. It can be homemade or store-bought, just make sure it’s rich and flavorful.
Serving Suggestions
Polpette di Parmigiano are incredibly versatile and can be served in a variety of ways. For a casual appetizer, arrange them on a platter with a bowl of marinara for dipping. They also pair beautifully with antipasto spreads featuring cured meats, olives, and bread. And of course, they’re perfect alongside a glass of Italian red wine!
Storage Suggestions
Store any leftover polpette in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for about 8–10 minutes to crisp them back up.
While freezing is possible, the texture is best enjoyed fresh, as cheese-heavy recipes can become grainy once thawed. If you do freeze them, place cooled polpette in a freezer-safe bag for up to 1 month, then reheat from frozen in a hot oven until warmed through.
Frequently Asked Questions
Yes, you can mix and shape the polpette a day ahead. Keep them covered in the fridge until you’re ready to fry.
A neutral oil like canola, vegetable, or sunflower works best since it won’t overpower the flavor of the cheese. Avoid olive oil since it has a stronger flavor and will burn more easily.
Yes—this recipe naturally contains no flour or breadcrumbs, so it’s gluten-free as written!
More Recipes to Try
- Spicy Onion Ring Fritters
- Baked Sausage and Spinach Meatballs
- Easy Artichokes with Mustard Vinaigrette
- Cranberry Pecan Stuffed Brie
- Roasted Eggplant Dip
Easy 2-Ingredient Polpette di Parmigiano Recipe
Ingredients
- 8 ounces Parmigiano Reggiano finely grated
- 2 egg whites
- ½ teaspoon dried oregano optional
- ½ teaspoon dried basil optional
- 2 tablespoons neutral oil for frying
- marinara sauce for serving
Instructions
- In a medium bowl combine the Parmigiano Reggiano and egg whites.
- Combine well until a paste forms and it’s ready to be shaped into 1 inch balls (polpette). About 12-14 in total.
- Refrigerate the polpette for 1 hour before frying.
- In a saucepan, heat oil on medium heat. Once the oil is sizzling, add polpette and fry until golden brown on all sides.
- Remove from saucepan and place onto a paper towel lined plate. Serve immediately with marinara sauce.
