# Pulpetti tal-Laħam (Maltese Meatballs) Source: https://www.malteserecipes.com/recipes/pulpetti-tal-laham/ Traditional Maltese meatballs made with minced meat, breadcrumbs, garlic, parsley, and cheese, then fried or simmered in tomato sauce. Prep time: 20 minutes Cook time: 30 minutes Servings: 4-6 people Tags: beef, pork, maltese-classic, meatballs, main-course, comfort-food, traditional Pulpetti tal-Laħam are Maltese meatballs flavoured with garlic, parsley, and grated cheese. Breadcrumbs and egg help hold the mixture together. Serve them straight from the pan for a browned crust, or finish them in tomato sauce for spooning over pasta. Both routes need the meatballs cooked all the way through; browning the outside is only the first step. ## Ingredients Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/). - 500g minced beef (ground 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 1. **Mix**: Combine the minced meat, breadcrumbs, egg, garlic, parsley, grated cheese, salt, and pepper. Mix gently until combined. 2. **Shape**: Divide into about 20-24 evenly sized meatballs and dust lightly with flour. 3. **Brown**: Heat a thin layer of olive oil in a frying pan over medium heat. Brown the meatballs on all sides, working in batches so the pan is not crowded. 4. **Finish cooking**: For meatballs in sauce, add the tomato sauce and simmer gently for 15-20 minutes, turning occasionally. For the fried version, omit the sauce, reduce the heat, and continue cooking and turning until done. For either method, check the centre of a large meatball with a food thermometer: beef or beef-and-pork mince should reach at least 71°C (160°F). 5. **Serve**: Serve hot with pasta, bread, or potatoes. ## Ingredient Guide - **Minced meat:** Use beef or a beef-and-pork mixture as listed. Very lean mince gives a firmer, less juicy result. - **Fresh breadcrumbs:** Soft crumbs help keep the texture tender. Very fine dried crumbs absorb differently, so they are not a straight swap by volume. - **Egg:** This binds the mixture. Add the listed egg before deciding whether the mix needs any adjustment. - **Grated cheese:** A mature, hard cheese adds salt as well as flavour. Season lightly at first. - **Tomato sauce:** Use a ready-to-simmer sauce for the optional sauced version, not concentrated tomato paste. ## Ingredient Substitutions Outside Malta Look for **ground beef** if your shop does not call it mince. Parmesan-style cheese or a finely grated mature cheese works here. For breadcrumbs, pulse ordinary day-old bread after removing a particularly hard crust. Poultry mince needs a different cooking temperature and changes the result; it is not covered by the beef-and-pork method above. Gluten-free crumbs and flour are possible substitutions, but check their absorbency and the other ingredient labels. ## Tips for Tender Meatballs - Mix only until the ingredients are evenly distributed. Kneading the meat firmly can make the cooked texture dense. - Cook a small test piece to check seasoning before shaping the batch. - If the mixture is very soft, chill it briefly before rolling. Add extra crumbs sparingly, so the meatballs do not become dry. - Keep the sauce at a gentle simmer. Vigorous boiling can break delicate meatballs apart. The temperature check in the method follows the [USDA's guidance for ground meat](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart). ## How to Serve Pulpetti Serve sauced meatballs over pasta or with [Ħobż Malti](/recipes/hobz-malti/). The fried version pairs with [Patata l-Forn](/recipes/patata-l-forn/) and [Kapunata](/recipes/kapunata/). For a family menu, explore our [Maltese Sunday lunch collection](/collections/maltese-sunday-lunch/). ## Storage and Reheating Chill within two hours; use within 48 hours or freeze. Reheat once, until hot through the centre. [FSA guidance](https://www.food.gov.uk/safety-hygiene/cooking-your-food). Store sauced meatballs with their sauce to keep them moist. Reheat gently in a covered pan, turning them and adding a splash of water if the sauce becomes too thick. ## Frequently Asked Questions ### Why are my meatballs falling apart? The mixture may be too wet, insufficiently combined, or disturbed before the crust has formed. Shape firmly but gently, and let the first side brown before turning. ### Can I serve them without tomato sauce? Yes. Follow the fried finishing route, continuing to cook after browning until the centre reaches the temperature in the method. ### Why are my Pulpetti tough? Overmixing, too many breadcrumbs, and overcooking can all make them firm. Use a light hand and keep the pieces a similar size so they finish together. ## Explore the collections - [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/) - [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/) ## Serve with or cook next - [Patata l-Forn (Maltese Roast Potatoes)](https://www.malteserecipes.com/recipes/patata-l-forn/): Serve roast potatoes alongside the meatballs. - [Bragioli (Maltese Beef Olives)](https://www.malteserecipes.com/recipes/bragioli/): Try stuffed beef rolls for another hearty meat main. - [Pulpetti tal-Makku (Whitebait Fritters)](https://www.malteserecipes.com/recipes/pulpetti-tal-makku/): Compare meat pulpetti with crisp whitebait fritters.