Polpette Affumicate con Friarielli e Mayo al Lime

**Polpette Affumicate con Friarielli e Mayo al Lime**

Polpette Affumicate con Friarielli e Mayo al Lime is a contemporary Italian dish originating from Casoria, Italy. It consists of smoked meatballs (polpette affumicate) served with friarielli—a type of bitter, leafy green similar to broccoli rabe—and finished with a lime-infused mayonnaise. The dish exemplifies the modern Neapolitan approach to reimagining traditional comfort food through bold, contrasting flavors.

The key ingredients are ground meat (typically beef or pork) that is smoked to impart a deep, savory character, then formed into tender meatballs. Friarielli, a staple of Campanian cuisine, are sautéed with garlic and chili to balance their natural bitterness. The lime mayo adds a bright, acidic counterpoint that cuts through the richness of the meat and greens.

A great version of this dish is distinguished by the quality of the smoke—ideally achieved with wood chips like oak or beech—and the perfect texture of the meatballs: moist and tender on the inside with a lightly crisp exterior. The friarielli must be cooked until just wilted but still vibrant, and the lime mayo should be freshly made, with zest and juice providing a clean, citrusy lift.

Regional variations may include the use of different greens, such as escarole or spinach, or the addition of pecorino or smoked mozzarella to the meatball mixture. Some versions substitute the lime mayo with a lemon-based aioli.

A notable venue for this dish is **Royal Beef** in Casoria, Italy, as highlighted by creator **Jana Food Porn**. The restaurant is recognized for its innovative take on classic Neapolitan flavors, with the smoked meatballs and friarielli combination becoming a signature item.