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Polpettes With Mozzarella And Tomato

These Italian-style meatballs are made with beef and topped with creamy melted mozzarella and savoury anchovies.

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slice white bread, crusts removed
45ml/3 tbsp milk
675g/1 lb minced beef
1 egg, beaten
50g/2oz/⅔ cup dry breadcrumbs
Olive oil for brushing
2 beefsteak or other large tomatoes, sliced
15ml/1 tbsp chopped fresh oregano
1 mozzarella cheese, cut into 6 slices
6 drained, canned anchovy fillets, cut in half lengthways
Salt and freshly ground black pepper


Serves: 6


1. Put the bread and milk into a small saucepan and heat very gently, until the bread absorbs all the milk. Mash it to a pulp and set aside to cool.

2. Put the minced beef into a bowl with the bread mixture and the egg and season with plenty of salt and freshly ground black pepper. Mix well, then shape the mixture into six patties, using your hands. Sprinkle the breadcrumbs on to a plate and dredge the patties, coating them thoroughly.

3. Brush the polpettes with olive oil and cook them on a hot barbecue for 2-3 minutes on one side, until brown. Turn them over.

4. Without removing the polpettes from the barbecue, lay a slice of tomato on top of each polpette, sprinkle with chopped oregano and season with salt and pepper. Place a mozzarella slice on top and arrange two strips of anchovy in a cross over the cheese.

5. Cook for a further 4-5 minutes until the polpettes are cooked through and the mozzarella has melted.

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