Gluten Free Italian Meatballs

Polpettini – little Italian Meatballs

These are the best and most delicious little meatballs ever. An easy and tasty supper for a family of four, they are popular with everyone in my house.

The recipe is from the original Nigel Slater recipe in his marvellous The Kitchen Diaries, but I removed the breadcrumbs and flour for my Gluten Intolerance Cookery Classes.

These are nice served with some rice and some greens such as broccoli or wilted spinach. You could also serve them with noodles and tomato sauce.


  • 500g fresh pork mince
  • grated rind and juice of one lemon
  • one small bunch flat leaf parsley, washed and roughly chopped
  • 2 large tablespoons of grated Parmesan
  • 10 chopped anchovy fillets, drained and chopped
  • salt and pepper

To cook:

  • 3 Tbs Olive oil
  • 200ml chicken stock (optional, see note)


  1. Prepared the ingredients and then mix together in a food processor
  2. Blitz until well mixed then remove from the bowl
  3. Make about 18 little meatballs, using about a heaped teaspoon for each one
  4. Warm the olive oil in a frying pan and add the meatballs.
  5. Fry until on all sides, for around four minutes until golden on all sides, then lower heat for a further six to eight minutes to ensure the middles are cooked
  6. Tip any excess fat from the pan then add the chicken stock and allow to bubble down for a few minutes until nicely reduced.

Note: If you don’t have any stock to hand, you can omit this bit and serve with just some nice olive oil drizzled over, or with some fresh tomato sauce

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