How I Prep + Freeze Polpettini

Polpettini - our little meatballs - are one of those things I love having ready in our freezer because they make weeknight dinners so much easier.

I usually make a full batch at once, shape everything, cook what we need, and freeze the rest in one large container. That way, I can pull out exactly what I need without starting from scratch every time.

The mixture itself is simple - but the little details make a difference - plenty of Parmigiano Reggiano, parsley, and just enough milk to keep them tender.

A few things I’ve learned along the way:

• Try to keep them roughly the same size so they cook evenly.

• Parchment paper in between layers prevents sticking and allows you to take out what you need.

• Store in air tight containers.

Want the full method?

I put the full ingredient list, shaping method, cooking notes + freezing instructions into one easy guide below.