Description
In Italy, meatballs (called polpette [polˈpette], sing. polpetta) are generally eaten either as a main course or in soup. The main ingredients of an Italian meatball are beef and/or pork and sometimes poultry or sausage, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, bread crumbs, and parsley, mixed and rolled by hand to a golf ball size. In the Abruzzo region of Italy, especially in the Province of Teramo, the meatballs are typically the size of marbles and are called polpettine [polpetˈtiːne].
