These octopus meatballs are a true Mediterranean treat—crispy, aromatic, and full of ocean flavor. Made with tender octopus, fresh parsley, lemon zest, and garlic, they turn a simple ingredient into a gourmet appetizer. Whether served as finger food, a starter, or part of a seafood platter, these golden bites are guaranteed to impress.
Why Everyone Will Love This Recipe
- Crispy outside, soft inside: Each bite delivers the perfect texture contrast.
- Packed with flavor: Lemon zest and parsley brighten the savory octopus base.
- Perfect for any occasion: Great for appetizers, picnics, or seafood buffets.
- Easy to prepare: A few steps and simple ingredients yield restaurant-quality results.
- Make ahead friendly: You can prep the mixture in advance and fry right before serving.
What Is the Dish?
Octopus meatballs (polpette di polpo) are a beloved Italian seafood specialty, often enjoyed along coastal regions. Traditionally made from boiled octopus finely chopped and blended with herbs, garlic, and lemon, the mixture is shaped into small balls, breaded, and fried until crispy. The result? A tender, flavorful bite that combines the essence of the sea with classic Italian aromas. They’re perfect served with a squeeze of lemon or a light dipping sauce.
Cooking Tips
- Tenderize the octopus: Slow cooking ensures it becomes soft and easy to blend.
- Use the cooking water: It adds depth and enhances the flavor of the mixture.
- Chill before frying: This helps the meatballs hold their shape.
- Fry in small batches: Maintain oil temperature for even browning.
- Try air frying: For a lighter version, bake or air fry until golden.
Frequently Asked Questions
Can I Boil the Octopus in Advance?
Yes! You can cook the octopus a day before, store it in the fridge, and proceed with the recipe when ready.
What Can I Use Instead of Octopus?
You can substitute squid or cutttlefish for a similar flavor and texture.
Can I Bake the Meatballs Instead of Frying?
Absolutely. Bake at 400°F (200°C) for about 20 minutes, flipping halfway through.
What Sauce Goes Best with Octopus Meatballs?
They pair beautifully with garlic aioli, tartar sauce, or a light lemon yogurt dip.
Can I Make Them Gluten-Free?
Yes—use gluten-free breadcrumbs for coating without changing the flavor or texture.
How to Store
Allow the octopus meatballs to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore their crispness.
How to Freeze
Place the uncooked, breaded meatballs on a tray and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Fry directly from frozen, adding a couple of minutes to the cooking time, or bake until golden and hot throughout.
Ingredients
How to Make Octopus Meatballs
Rinse well and place in a large pot with cold water, garlic, parsley, salt, peppercorns, and half a lemon. Bring to a boil, then simmer for 2 hours until tender.
Drain, then cut into small pieces while still warm.
Transfer to a food processor. Add parsley, lemon zest, salt, pepper, garlic, a spoon of cooking water, and olive oil. Pulse until you get a compact paste.
Shape the mixture into 10–12 balls with your hands and chill for 15 minutes.
Dip each ball in beaten eggs, then roll in breadcrumbs.
Heat oil in a pan and fry the meatballs until golden brown on all sides.
Drain on paper towels and serve warm with lemon wedges or dipping sauce.
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