Dish

Polpette di cavallo

Italian horse meatballs

To make polpette di cavallo, ground horse meat is combined with breadcrumbs, Parmesan cheese, eggs, and seasonings. The mixture is then formed into small balls and browned in a pan before being added to a tomato sauce made from canned tomatoes, garlic, onions, and herbs. The dish is typically served over pasta or with crusty bread for dipping in the sauce.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Horse Dish

Origins and history

Polpette di cavallo is a traditional Italian dish that is not as well-known as its beef counterpart, polpette al sugo. It is typically served in the northern regions of Italy.

Dietary considerations

This dish is not suitable for vegetarians or those with a horse meat allergy. It is high in protein and iron.

Variations

There are not many variations of this dish, as it is a relatively unknown dish outside of Italy.

Presentation and garnishing

Polpette di cavallo can be garnished with fresh herbs, such as basil or parsley, and a sprinkle of Parmesan cheese.

Tips & Tricks

To make the meatballs extra tender, soak the breadcrumbs in milk before adding them to the mixture.

Side-dishes

Polpette di cavallo is typically served with tomato sauce and pasta. A side of roasted vegetables or a simple green salad can also be served alongside the dish.