By Grocery List Plus Editorial Staff | Published on October 3, 2026
Roman Beef Croquettes (Polpette di Bollito)
Recipe GLPR752590f2e4aa12
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Average rating: 4.3 (1)
Traditional Roman beef croquettes made from slow-simmered beef shin, combined with mortadella, potato, and Parmigiano-Reggiano, then breaded and deep-fried until golden. These savory croquettes are a classic Roman main course that transforms humble boiled beef into an elegant, crispy-on-the-outside, tender-on-the-inside delicacy.
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Ingredients
1 lb Beef shin, trimmed
Kosher salt
1 cup Dry white wine
10 whole Black peppercorns
3 medium Carrots, peeled and halved
2 medium Yellow onions, quartered
2 whole Whole cloves
1 large Large potato
3½ oz Mortadella, thinly sliced
⅓ cup Grated Parmigiano-Reggiano
2 tbsp Fresh flat-leaf parsley, finely chopped
4 large Large eggs, lightly beaten
1 cup All-purpose flour
1 cup Fine breadcrumbs
Vegetable oil, for frying
Directions
Season the beef shin with kosher salt. Place it in a large pot with the white wine, black peppercorns, carrots, quartered onions, and cloves. Add enough cold water to cover the beef completely.
Bring the pot to a boil, then reduce heat to low. Simmer gently for 2 to 2.5 hours, until the beef is very tender and easily breaks apart with a fork.
Remove the cooked beef with a slotted spoon and set aside to cool. Strain the cooking broth and reserve for other uses if desired. Discard the vegetables and spices.
While the beef cools, boil the potato in salted water for 15 to 20 minutes until very soft. Drain and let cool, then peel and mash thoroughly until smooth.
Once the beef is cool enough to handle, finely shred or chop it into small pieces, discarding any tough connective tissue or fat.
Cut the mortadella into very small dice or mince finely.
In a large mixing bowl, combine the shredded beef, mashed potato, mortadella, grated Parmigiano-Reggiano, and chopped parsley. Mix well until evenly combined.
Set up three shallow bowls: one with the beaten eggs, one with flour, and one with breadcrumbs. Working with about 2 tablespoons of the beef mixture at a time, shape each portion into an oval or cylindrical croquette approximately 2 to 3 inches long.
Coat each croquette first in flour, shaking off excess, then dip in beaten egg, and finally roll in breadcrumbs to coat evenly. Place on a parchment-lined tray and refrigerate for at least 30 minutes before frying.
Heat vegetable oil in a deep skillet or deep fryer to 350°F.
Carefully lower the croquettes into the hot oil in small batches, taking care not to crowd the pan. Fry for 3 to 4 minutes until golden brown and crispy on all sides.
Remove the croquettes with a slotted spoon and drain on paper towels. Serve warm, either as a main course or appetizer.
Comments
All ingredients are readily available at any Charlotte chain—Harris Teeter and Kroger carry mortadella in the deli section, and Parmesan is standard everywhere. Cost per serving runs $1.50–$2.00, driven mainly by the mortadella and beef, making this a moderate weeknight choice. The stated prep time likely ignores simmering the beef and cooling before assembly; budget 90 minutes total, not the posted 30–40 minutes. This is a make-ahead dish that reheats beautifully, ideal for families who can prep on Sunday and fry throughout the week, but it demands a clear block of time upfront and isn't a true weeknight scramble.
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