Polpettine di Agnello
Pan-fried Sardinian lamb meatballs with fresh mint, garlic, and onion. A quick, flavourful second course from the family table.
Ingredients
Meat
Binder
Aromatics
For coating
For frying
Seasoning
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Instructions
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Trim any skin, tendons, and excess fat from the lamb shoulder. Mince the meat finely with a knife or pass it through a mincer. Transfer to a large bowl.
Tip: If the meat is very cold, let it sit at room temperature for 15 minutes. It mixes more easily when not ice-cold. -
Soak the stale bread in cold water for a few minutes until soft. Squeeze out all the water and crumble the bread into fine pieces. Add it to the minced lamb.
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Add the beaten egg, finely chopped onion, garlic, and mint leaves to the bowl. Season with salt and pepper. Mix everything thoroughly with your hands until the mixture is homogeneous.
Tip: The mixture should hold together when you squeeze it. If it feels too wet, add a tablespoon of breadcrumbs. If too dry, add a small splash of water. -
With wet hands, form 18 small meatballs, about the size of a walnut. Flatten them slightly so they cook through evenly.
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Heat 4 tablespoons of olive oil in a large, wide pan over medium heat. When the oil is hot, add the meatballs in a single layer without crowding. Cook for about 5 minutes per side until golden brown and cooked through.
Tip: Do not move the meatballs too soon. Let them develop a crust on the first side before turning. Work in batches if your pan is not large enough. -
Transfer the cooked meatballs to a plate lined with paper towels to drain. Serve immediately while still hot.
Storage & Meal Prep
Refrigerate for up to 2 days. Reheat in a dry pan over medium-low heat to crisp the exterior again. Can be frozen raw on a tray, then transferred to a bag for up to 1 month. Thaw before cooking.
Variations
- With pecorino: Add 50 g of grated pecorino to the mixture for a sharper, more savoury flavour. This is common in central Sardinia where pecorino is always within reach.
- Baked instead of fried: Arrange the meatballs on a lined baking tray, drizzle with olive oil, and bake at 200 C for 15 to 18 minutes, turning once. They will not be as crisp but the result is still good.
- With parsley instead of mint: If you do not have fresh mint, flat-leaf parsley works. The flavour will be different but the technique is the same.
FAQ
What cut of lamb should I use for polpettine?
Boneless lamb shoulder is the right choice. It has enough fat to keep the meatballs moist and it minces well. Leaner cuts like leg can work but produce drier meatballs.
Why soak the bread in water?
Soaking stale bread and squeezing it dry is the traditional Sardinian way to bind meatballs without adding too much egg or flour. The bread holds moisture inside the meatball during cooking.
Can I bake these instead of frying them?
Yes. See the baked variation above. The texture will be different, less crisp on the outside, but they still work well.
Can I use lamb mince from the supermarket?
Yes, pre-minced lamb works. If it looks very lean, add a small drizzle of olive oil to the mixture to compensate.
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The Story Behind This Dish
Lamb Meatballs From the Sardinian Kitchen
In Sardinia, lamb does not always mean a long braise or a whole roast. There are simpler preparations too, dishes that come together quickly and end up on the family table on a regular Tuesday, not just at Easter. Polpettine di agnello are one of those.
The idea is straightforward: minced lamb shoulder mixed with stale bread, egg, onion, garlic, and a generous handful of fresh mint, then pan-fried until golden. The mint is what makes these distinctly Sardinian. It cuts through the richness of the lamb and keeps each bite tasting clean.
Why This Works
Lamb shoulder, not leg. Shoulder has the right fat-to-meat ratio for meatballs. Leaner cuts dry out during frying. The fat keeps the interior moist and contributes to the crust.
Stale bread as binder. Soaking old bread and squeezing it dry is the traditional Sardinian way to hold meatballs together. It works better than adding extra egg or flour, which can make the texture gummy.
Fresh mint, not dried. The mint goes in raw and finely chopped. It should be visible in the mixture. Dried mint would work in a pinch, but the fresh leaves are what give these meatballs their character.
Pan-fried, not deep-fried. A moderate amount of olive oil in a wide pan is enough. The meatballs develop a crust on the outside and stay tender inside without becoming greasy.
When to Make This
This is a quick second course. From start to finish it takes about 40 minutes, with only 10 minutes of active cooking. I make these when I want something substantial but do not have hours to spend at the stove. They work well as part of a larger meal alongside vegetables or a simple salad, or on their own with bread.
What to Serve With
- A bitter green salad or grilled vegetables
- Pane carasau to keep it Sardinian
- A simple tomato salad for acidity
- A medium-bodied red wine: Cannonau or a young Monica
Part of: The Sardinian Kitchen
Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide
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