Meatballs with Turnip Greens

Name: Meatballs with Turnip Greens
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 30
Ingredients: Broccoli rabe (cleaned) 1.3 lbs; Taleggio cheese 3.5 oz; Fresh scallion 2.8 oz; Grana Padano PDO cheese 1.75 oz; Breadcrumbs ½ cup; Water 1.5 oz; Eggs 1; Garlic 2 cloves; Green Peperoncino 1 tsp; Extra virgin olive oil 1 spoonful; Fine salt 1 tsp; Eggs 2; Breadcrumbs ¾ cup; Fine salt to taste

it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Makes: 30
Cost: Low

PRESENTATION

Meatballs with broccoli rabe—oh man, these bring the best of Southern Italy right to your table. In Puglia, these meatballs with broccoli rabe—known as polpette di cime di rapa—are a staple. And you know what? They’re perfect when you're craving something different from the usual tomato-covered kind.

What makes them stand out is the strong, earthy taste of cime di rapa. This veggie is like broccoli but with more bite—really, it’s got some kick—and people in Puglia love it. You get a crispy outside, thanks to a quick fry or bake, but the inside? It stays tender and melts when you bite in. Seriously good. It’s that moist, melty center that surprises everyone and keeps you coming back for more. These aren’t just any Italian meatball recipes. Nope, they’re a creative twist that really, really shows off the playful and inventive side of traditional Italian cooking.

For those who enjoy a little polpetta party, these are perfect as hot appetizers at a buffet. Each bite gives you that fun mix of tangy greens, savory sausage—if you go the sausage meatball route—and that main golden crunch on the outside. In Puglia, folks sometimes add their own twist. Maybe local cheese? Or use pork or a mix of meats. Some even make the balls extra small so they’re just right for snacking. And the sauce? Which is great. They’re not just tasty; these broccoli rabe recipes actually bring some green to the table, kinda like comfort food but still counts as a healthy meatball recipe.

It’s easy to see why these polpette are a favorite—versatile enough for a family dinner or a casual get-together. Compared to the more common meatball and vegetable dishes from other parts of Italy, these really let the cime di rapa shine. So whether you’re after something a bit golden and crispy or just hunting for new easy dinner recipes, a batch of these Pugliese meatballs will make your night way more fun—and a lot more delicious. For sure.

INGREDIENTS

Ingredients for 30 meatballs: Broccoli rabe 1.3 lbs (600 g) - (cleaned); Taleggio cheese 3.5 oz (100 g); Fresh scallion 2.8 oz (80 g); Grana Padano PDO cheese 1.75 oz (50 g); Breadcrumbs ½ cup (50 g); Water 1.5 oz (40 g); Eggs 1; Garlic 2 cloves; Green Peperoncino 1 tsp; Extra virgin olive oil 1 spoonful; Fine salt 1 tsp

for the breading: Eggs 2; Breadcrumbs ¾ cup (100 g); Fine salt to taste

Preparation

How to prepare Meatballs with Turnip Greens

To make turnip green meatballs, first wash the greens under running water 1. Clean and slice the scallion 2. In a pot, heat the oil and garlic, add the scallion, and sauté for one minute 3.

Add the cleaned greens 4, remove the garlic 5, and season with chili pepper 6 and salt.

Add the water 7 and continue cooking: the greens will cook for about 10 minutes in total. When the greens are cooked 8, transfer them to a tall and narrow glass 9.

Blend the greens with an immersion blender 10 to create a puree 11. At this point, transfer the blended greens to a large bowl and add the breadcrumbs and grated cheese 12, then mix.

Incorporate the egg 13 and mix again to create a homogeneous mixture 14. In the meantime, cut the Taleggio into cubes 15.

Take a portion of mixture weighing about 0.7 oz, form a ball with your hands 16, create a cavity with your finger 17, and fill with a cube of Taleggio 18.

Close the meatball by rolling it between your hands 19. Prepare the breading: in a small bowl, beat the eggs with a pinch of salt and pour the breadcrumbs into another. Meanwhile, heat the oil for frying in a pot to a temperature of 330°F. Dip the meatballs first in the beaten egg 20 and then in the breadcrumbs 21.

Fry a few meatballs at a time 22 for 2 minutes or until golden brown. Then drain them on a tray lined with absorbent paper 23. Serve the turnip green meatballs piping hot 34.

Storage

We recommend consuming the turnip green meatballs immediately. Alternatively, you can freeze them after cooking.

Advice

If you do not like the strong taste of Taleggio, you can use a milder cheese. You can also bake the meatballs in a convection oven at 390°F for 20 minutes.

For the translation of some texts, artificial intelligence tools may have been used.