Baccala Meatballs: Polpette di Baccala

TOTAL TIME: 48 hr 30 min
Prep: 15 min
Inactive Prep: 48 hr
Cook: 15 min
YIELD: 6 servings
LEVEL: Intermediate


  • 2 pounds baccala (salted cod), soaked for 48 hours in several changes of water, drained and chopped
  • 1 cup bread crumbs
  • 4 beaten eggs
  • 2 cloves garlic, sliced
  • 4 tablespoons finely chopped parsley
  • Salt and freshly ground black pepper
  • 2 quarts extra-virgin olive oil, for frying
  • 2 lemons, cut into wedges
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      In a large bowl, combine the baccala, bread crumbs, eggs, garlic, parsley, salt, and pepper, and mix well but do not over-mix. Refrigerate for 30 minutes, and then form the mixture into 1-inch balls.
      In a tall-sided pot, heat the olive oil to 375 degrees F.
      Add a few balls at a time to the hot oil and cook until uniformly golden brown, about 5 minutes. Drain on paper towels and serve with the lemon wedges alongside.

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