Polpette alla Mammolese
Pruppetti a Mammulisi

Pork meatballs, Mammola-style. In Calabria dialect: Pruppetti a Mammulisi  Typical Calabria recipe written by Gino Larosa, translated by The Italian Taste team

Stewed meatballs made with pork meat and other tasty ingredients is a typical dish from Mammola in Calabria. A reader of our website emailed this recipe to us. We made only the translation!
If you are Italian food lovers and have an authentic Italian recipe, you could share it with us. We'll publish it in the same way :))

pork meatballs, simple homemade recipe as it is made in calabria, Italy. The photo shows a dish full of meatballs cooked in tomato sauce
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Pork meatballs, Calabria style

Ingredients / Serves 4

  • 500g (1.1 pound) lean ground pork
  • 4 eggs
  • 200g (7 ounces) crustless bread (soaked in water and squeezed dry) and/or plain dried breadcrumbs
  • 500g (1.1 pound) homemade puréed tomato
  • Seasoned goat cheese, grated
  • Garlic, chopped
  • Onion, chopped
  • Fresh parsley, chopped
  • Red hot chili pepper
  • Extra virgin olive oil
  • Salt
  • Time:
    not estimable
  • Difficulty:
    not estimable
  • How many calories in a serving?
    Calories: n.c. (kcal) - n.c. (kJ)
    Protein: n.c. (g)
    Total fat: n.c. (g)
    Total carbohydrate: n.c. (g)
    Sugars: n.c. (g)

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These meatballs, Mammola-style reflect the characteristic mountain and country cuisine of Mammola (Mammola is a little town in Aspromonte mountain - Calabria - Italy) for this recipe is made with poor and natural ingredients.
In the past these meatball recipe was made during holidays or celebrations in the year. It was often used to toss homemade pasta
.
Nowadays Mammola cooking is still well known for it is based on the tradition and plenty of good-quality products. It can offer a lot of dishes that are handed on from generation to generation.

Put all ingredients in a bowl: eggs, lean ground pork, soaked and squeezed bread, goat cheese, parsley, garlic, chili pepper, 2 teaspoons olive oil. Season to taste with salt and stir very well. Shape your mixture into medium-size meatballs (4cm diameter). Put all meatballs in a serving tray and let them rest half an hour.
Saute garlic, onion and a piece of chili pepper in olive oil in a pan. Then add puréed tomato and bring to the boil. Add meatballs and cook, stirring now and then. Once cooked, remove meatballs from the pan and put them in a serving tray. If sauce isn't thick, continue cooking until cooking juice is well reduced.
If you like pasta and meatballs, you can use these meatballs and their sauce to toss homemade pasta, Mammola-style or the kind of pasta you prefer. Follow these instructions: cook pasta in abundant salt water, drain it very well and then put your pasta again in the pan. Add meatballs with their cooking juice, stir and let pasta rest for some minutes before serving.
Just before serving, sprinkle pasta with grated goat cheese or seasoned smoked ricotta.

Old recipe from Mammola (Calabria - Italy) written by Gino Larosa and translated by The Italian Taste team