Polpettina in Bianco

Polpettina in Bianco is a traditional Italian dish consisting of small meatballs simmered in a light, white sauce—"in bianco" indicating the absence of tomato. The preparation likely originates from central Italy, with a strong presence in the Abruzzo region, where Fuori Le Mura in Assergi, as noted by creator JustUs on ReTubeIt, serves a version of this specialty. The meatballs are typically made from a blend of ground pork and beef, bound with breadcrumbs, egg, garlic, parsley, and grated Parmesan or pecorino cheese. A great version is distinguished by tender, juicy meatballs that are not overly dense, cooked in a delicate sauce of butter, white wine, and broth, sometimes finished with cream or a splash of milk for subtle richness. The sauce should coat the polpettine without overwhelming them, allowing the savory meat and cheese to shine. Regional variations abound: in Lazio, cooks might add rosemary and serve the dish with Roman-style gnocchi; in Umbria, black truffle shavings are sometimes introduced for earthy depth. Some versions replace beef with veal, or incorporate ground chicken for a lighter texture. The dish is often enjoyed as a secondo, paired with crusty bread to soak up the sauce, or served over fresh pasta like tagliolini. Despite its simplicity, Polpettina in Bianco demands careful seasoning and gentle cooking to achieve the ideal balance of soft texture and clean, savory flavor.