Pulpetti tal-Laħam (Maltese Meatballs)
Traditional Maltese meatballs made with minced meat, breadcrumbs, garlic, parsley, and cheese, then fried or simmered in tomato sauce.
Ingredients
- 500g minced beef or mixed beef and pork
- 80g fresh breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- Small handful fresh parsley, chopped
- 50g grated cheese
- Salt and black pepper to taste
- Flour, for dusting
- Olive oil, for frying
- 400g tomato sauce, optional, for simmering
Instructions
- Mix: Combine the minced meat, breadcrumbs, egg, garlic, parsley, grated cheese, salt, and pepper. Mix gently until combined.
- Shape: Roll into small meatballs and dust lightly with flour.
- Fry: Heat olive oil in a pan and fry the meatballs until browned on all sides.
- Simmer if desired: Add tomato sauce and simmer for 15-20 minutes until cooked through and tender.
- Serve: Serve hot with pasta, bread, or potatoes.
Pulpetti tal-Laħam are Maltese meatballs made with minced meat, breadcrumbs, garlic, parsley, and cheese. They can be eaten fried on their own or simmered in tomato sauce for a more comforting meal.
Serving Suggestions
- Serve with spaghetti or short pasta
- Eat with crusty Maltese bread
- Pair with roast potatoes and salad
- Add to a family-style Sunday lunch
Traditional Notes & Tips
- Do not overmix or the meatballs may become tough
- Breadcrumbs keep the texture soft
- A little grated cheese adds savoury depth
- Smaller meatballs cook more evenly
- Simmering in sauce makes them tender