Polpette are Italian meatballs — tender, herby and often bound with bread soaked in milk, then simmered in a rich tomato sauce. The air fryer browns them beautifully before they finish in the sauce. Here's how.
Key takeaways
Q: How do you make polpette in an air fryer?
A: Brown the meatballs at 190°C (375°F) for 10–12 minutes, then simmer them in a tomato sauce to finish.
Q: What keeps them tender?
A: A milk-soaked bread panade, and not overcooking before the sauce.
The method
Mix the meat with a panade of bread soaked in milk, plus parmesan, garlic and herbs — the panade keeps polpette tender, not dense. Roll into balls and brown them in the air fryer, then transfer to a simmering tomato sauce to finish cooking through and soak up flavour. Serve with pasta or bread.
The recipe
Air Fryer Polpette
Ingredients
- 500g beef & pork mince
- 1 slice bread, milk, 1 egg
- Parmesan, garlic, parsley
- 400g passata for the sauce
Method
- Mix with the milk-soaked bread panade; roll into balls.
- Air fry at 190°C for 10–12 minutes to brown.
- Simmer in tomato sauce 8–10 minutes.
- Finish with basil; serve with pasta.
Tips
- A milk-soaked panade keeps them tender.
- Brown then simmer for the best flavour.
- Don't overwork the mix.
Frequently asked questions
How do you make polpette in an air fryer?
Brown the meatballs at 190°C for 10–12 minutes, then transfer them to a simmering tomato sauce to finish cooking through and soak up flavour.
What keeps polpette tender?
A panade of bread soaked in milk mixed into the meat, plus not overworking the mixture or overcooking the meatballs before they go into the sauce.
What do you serve polpette with?
Pasta, crusty bread to mop up the sauce, or on their own as a starter with extra parmesan.