Crispy Mortadella Balls Recipe: Italian-Style Fried Appetizer

These Crispy Mortadella Balls are an irresistible Italian appetizer made with creamy mortadella, soaked bread, fresh parsley, and a golden breadcrumb crust. Perfectly savory and tender inside, they’re ideal for parties, antipasti platters, or as a delicious snack with a side of dipping sauce.

What Are Mortadella Balls?

Mortadella balls, or polpette di mortadella, are a classic Italian street food and party appetizer. They blend finely processed mortadella with bread, eggs, and herbs into a creamy mixture, rolled into bite-sized balls and deep-fried until golden. Often found in Southern Italy, they’re a gourmet twist on traditional meatballs with a velvety texture and bold flavor.

Why Everyone Will Love This Recipe

• Incredible flavor: Mortadella adds a rich, savory depth that’s unique and satisfying.
• Crispy outside, tender inside: A creamy filling with a crunchy golden shell.
• Crowd-pleasing: Great finger food for gatherings or holiday spreads.
• Easy to prep ahead: The mixture can be made in advance and fried just before serving.

Pro Tips for the Best Mortadella Balls

1. Use stale bread: Fresh bread can make the mixture too wet.
2. Don’t skip chilling: Refrigerating firms up the mix and makes shaping easier.
3. Breadcrumbs help with structure: Add extra if the mixture is too soft.
4. Fry in small batches: This keeps the oil temperature steady for crispiness.
5. Serve warm: Best enjoyed fresh and hot from the fryer.

Frequently Asked Questions

Can I bake mortadella balls instead of frying?

Yes, bake at 400°F (200°C) for 15–20 minutes or until golden. Spray with oil for crispiness.

Can I make mortadella balls in advance?

Yes, you can prepare the mixture a day ahead, refrigerate it overnight, and fry the balls fresh the next day for best texture and flavor.

What dipping sauces work well?

Try aioli, spicy mayo, or marinara sauce for a perfect pairing.

Can I add cheese to the mixture?

Definitely—grated Parmesan or Pecorino adds extra richness and saltiness.

What type of oil is best for frying?

Use neutral oils with high smoke points like sunflower or vegetable oil.

How to Freeze

Freeze raw mortadella balls on a parchment-lined tray. Once solid, transfer to a freezer bag. Fry straight from frozen, adding a couple extra minutes to the cook time.

How to Store

Place cooled mortadella balls in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (180°C) for 10 minutes or until warmed through and crisp.

How To Make Mortadella Balls

Soak bread: Place the stale bread in a bowl and pour milk over it. Let soak for 15 minutes.

Blend ingredients: In a food processor, combine mortadella, parsley, eggs, and 50g breadcrumbs. Pulse until smooth.

Add bread: Add the soaked bread to the processor and blend again until the mixture is creamy and uniform.

Chill: Transfer mixture to a bowl, cover, and refrigerate for at least 1 hour.

Shape balls: Scoop teaspoon-sized portions and roll into balls. Coat in additional breadcrumbs.

Fry: Heat oil in a deep pot. Fry balls in batches until golden and crisp.

Drain and serve: Place on paper towels to remove excess oil, then serve warm.