Anchovy Meatballs

Name: Anchovy Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 28
Ingredients: Anchovies cleaned 15.5 oz; Eggs (2 medium) 4.2 oz; Breadcrumbs ¾ cup; Sun-dried tomatoes in oil 1.75 oz; Caciocavallo cheese to grate 1.8 oz; Grana Padano PDO cheese to grate 1.5 oz; Lemon peel 1; Parsley to taste; Mint to taste; Wild fennel to taste; Fine salt to taste; Black pepper to taste; Peanut seed oil to taste

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Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Makes: 28 pieces
Cost: Low

PRESENTATION

Polpette di alici, or anchovy meatballs, are a big hit in Southern Italy. Really good stuff. They put a fresh twist on the classic meatball scene. Now, while some Italian families might toss in leftover beef or maybe ricotta, seafood fans in the south go for these crispy, tender bites made with anchovies. And here's the thing—everyone has their own twist. And nobody sticks to just one type. These anchovy meatballs? They’re all about whatever’s handy, showcasing that creative, home-cooked vibe Italians are known for. Really, it's cool.

Typically, you’ll spot them on the table as part of a big spread. And you know what? They’re paired with a creamy beetroot mayo or a refreshing Greek yogurt-mint sauce. Really, it's about balancing that salty, aromatic taste of the fish. The outside gets super golden while the inside stays soft. Super tasty. It makes every bite a surprise.

Serving up a plate of anchovy meatballs with tomato sauce adds a festive vibe to any meal. Weekends with friends or a chill weeknight dinner—works great. Sometimes, people throw shrimp in the mix to make seafood polpette even more exciting. There’s always sauce to mop up with bread—what Italians call ‘scarpetta.’

It’s more than food; it’s about joining in the fun. Maybe even debating over which sauce rules with each meatball. The magic of any anchovy meatball recipe? It’s in this mix-and-match approach. You get to play with flavors like fennel, capers, or a hint of citrus. Pretty much whatever you like. Whether you stick to Italian meatballs or try new combos like anchovy and lamb, there's room to get creative. Enjoy every crispy, moist, and tangy bite. It is the kind of dish that transforms a simple dinner into something memorable. For real. All thanks to the joy of sharing really, really good food and company.

INGREDIENTS

Ingredients for 28 meatballs: Anchovies 15.5 oz (440 g) - cleaned; Eggs 4.2 oz (120 g) - (2 medium); Breadcrumbs ¾ cup (110 g); Sun-dried tomatoes in oil 1.75 oz (50 g); Caciocavallo cheese 1.8 oz (50 g) - to grate; Grana Padano PDO cheese 1.5 oz (40 g) - to grate; Lemon peel 1; Parsley to taste; Mint to taste; Wild fennel to taste; Fine salt to taste; Black pepper to taste

for frying: Peanut seed oil to taste

Preparation

How to prepare Anchovy Meatballs

To make the anchovy meatballs, first clean the anchovies: remove the head, cut along the back and extract the central bone 1, then cut off the tail as well. Chop the anchovies with a knife 2. In the bowl of a food processor with blades, pour the dried tomatoes 3.

Season with parsley 4, fresh wild fennel 5, and mint 6.

Add the breadcrumbs 7 and blend everything to obtain a homogeneous mixture 8, then combine it with the anchovies 9.

Now add the grated cheese 10, lemon zest 11, and grated caciocavallo 12 to the mixture.

Finally, add the eggs 13, season with salt and pepper 14, and mix 15.

Take a portion of the mixture about the size of a walnut, approximately 1 oz, and form a meatball 16, rolling the ball between slightly damp hands (to prevent the mixture from sticking to your hands). As you form the meatballs, place them on a tray lined with parchment paper 17. Heat oil in a pan, and when it reaches 356°F, cook the meatballs 18 until they are nicely golden; it will only take a few minutes.

Drain the meatballs with a slotted spoon 19 and place them on a tray lined with paper towels to absorb the excess oil 20. Serve the anchovy meatballs hot, seasoning them with salt to taste on the surface 21.