Meatballs are one of those incredible inventions that travel the world uniting cuisines from across the globe. There’s Kofte in the middle east, Almôndegas in Portugal, Hịt viên in Vietnam served in Pho, or Lihapullat in Finland, made with reindeer meat…and so on.

The classic American perception of “spaghetti meatballs” is actually no traditional Italian dish. It was most probably invented by Italian immigrants in New York during the early ‘900: being originally from a poor background and finding plenty of meat in the US (back in Italy meat would be on the table basically only during major festivities), they began adding extra meat to many of their recipes. The abundance of meat for them was a symbol of success.“Polpette” is one of the most popular recipes in Italy. They change from town to town as far as ingredients, size and recipe are concerned. In some parts of southern Italy polpettine (a smaller size of the American meatball) are indeed served with pasta, but never spaghetti. They are often cooked in the oven as a “pasta al forno” dish. Across Italy they can also be served as a “secondo”, cooked in a white wine sauce, or in red sauce, and they can be baked instead of fried. This recipe is for an aperitivo style polpette. Consider it like finger food. Served in bars and “osterie” all across northern Italy, they represent the perfect aperitivo food with a glass of wine. And they can be a fantastic party food. Perhaps we’ve given you a tip for holiday season?

Polpette – Italian meatballs
1 lb ground beef
1lb ground pork
1 egg
½ lb stale bread
1 cup milk
1 lemon zest
½ lb parmigiano reggiano
1 bunch fresh herbs
1 cup frying oil
sea salt and pepper to taste

Method:
Soak the bread in the milk until soft. Then add all ingredients except for the oil. Mix well. Roll into bite size balls.Heat the oil in a frying pan, fry the meatballs, turn them once, then drain onto paper towels. Sprinkle with sea salt and serve warm. They are equally delicious served cold!

Our Dining Room is Open!

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Monday – Thursday 12pm – 9pm 

Friday – Saturday 12pm -10pm

Sunday 12pm -8pm

We are thrilled to announce Bellina’s Market, Wine Bar and Patio are now open for full service dining experience. We can’t wait to see you soon 🙂

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As the wellbeing of our team and community members will always remain our top priority, we have carefully planned our reopening to ensure a safe environment for staff and customers alike. We will of course be following all CDC and health officials guidelines and have developed the highest level of safety protocols in place. We kindly ask you to be respectful to others and follow our simple guidelines in order to allow us to serve you better and keep everyone safe.

We deeply missed you all and are looking forward to serving you soon!