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Ground meat polpettone with peas

Ground meat polpettone with peas

Main dishes

A ground meat roast from the Po plain, with green peas, carrots, ham, and Parmesan cheese, rolled into a cylinder and then browned and simmered in white w…

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Recipe from Maurizio.Cattaneo, Olandobot, Ramac, adapted by Recette de cuisine · · updated on

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This polpetone is a classic dish from the Po plain. To ensure it holds its shape, it’s important to thoroughly dry the vegetables and minimize the amount of liquid used; otherwise, it will fall apart.

Ingredients and directions

  • Prep time45 min
  • Cook time45 min
  • Resting5 min
  • Total1 hr 35 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodnibbling
  • Estimated cost$15.47 $3.87 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $8.20
  • $0.67
  • $0.88
  • $0.96
  • $0.40
  • $0.09
  • $0.42
  • $0.29
  • $0.39
  • $0.23
  • $0.18
  • $0.54
  • $0.03
  • $0.71
  • $0.37
  • $0.37
  • $0.50
  • $0.24

Prices from US supermarkets for 12 of 18 ingredients; Belgian prices for the rest.

Directions

  1. Cut the bread into small pieces and let it soak in the milk.
  2. Cook the carrots and green peas (together if you like) until they are tender, but still firm. Then, let them cool.
  3. Pass the carrots and green peas through a salad spinner to remove as much excess water as possible. ≈ 3 min
  4. Make sure to squeeze out the bread crust well to remove as much milk as possible. ≈ 3 min
  5. Slice the cooked ham and grate the Parmesan cheese. ≈ 8 min
  6. Add the chopped parsley and garlic, and continue to blend. ≈ 4 min
  7. Add salt to taste, three or four grinds of black pepper, and a pinch of nutmeg. ≈ 3 min
  8. Add the diced carrots and green peas, then the prepared breadcrumbs. ≈ 3 min
  9. Add the ground meat and knead with your hands. ≈ 10 min
  10. Finally, add the egg and continue to knead until you have a smooth, even mixture. ≈ 10 min
  11. If necessary, add a small amount of breadcrumbs, but use them sparingly: if you haven’t squeezed enough water and bread, no amount of breadcrumbs will help, and the polpetone will fall apart. You can also add another egg to compensate. ≈ 3 min
  12. Spread breadcrumbs evenly on a sheet of aluminum foil or cling film. ≈ 4 min
  13. Create a cylinder with a diameter of 8 to 10 cm, place it on the dough, and cover the entire surface with breadcrumbs. ≈ 10 min
  14. Roll the dough tightly around the filling, pressing firmly to create a cylinder similar to a large cotechino. Then, let it rest for a few minutes.
  15. Remove the leaf, then brown the roll in oil with sage and rosemary. Add white wine, then broth, and cook covered, turning occasionally.

The bill

Ground meat polpettone with peas

  • 430 g of ground beef from an adult cow$8.20
  • 70 g of ground pork$0.67
  • 100 g of cooked ham$0.88
  • 80 g of aged Parmesan Reggiano, aged for at least 18 months$0.96
  • 1 whole egg$0.40
  • 1 clove of garlic$0.09
  • 100 g of bread crumbs$0.42
  • A sufficient amount of whole milk$0.29
  • 1 carrot$0.39
  • 100 g of fresh green peas$0.23
  • enough bread crumbs$0.18
  • parsley$0.54
  • salt and black pepper$0.03
  • 4 tablespoons of extra virgin olive oil$0.71
  • 1/2 glass of white wine$0.37
  • 1/2 cup of vegetable broth$0.37
  • wise$0.50
  • rosemary$0.24

Total$15.47

that's $3.87 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 430 g of ground beef from an adult cow
  • 70 g of ground pork
  • 100 g of cooked ham
  • 80 g of aged Parmesan Reggiano, aged for at least 18 months
  • 1 whole egg
  • 1 clove of garlic
  • 100 g of bread crumbs
  • A sufficient amount of whole milk
  • 1 carrot
  • 100 g of fresh green peas
  • enough bread crumbs
  • walnut and nutmeg
  • parsley
  • salt and black pepper
  • 4 tablespoons of extra virgin olive oil
  • 1/2 glass of white wine
  • 1/2 cup of vegetable broth
  • wise
  • rosemary

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