Nettle Polpettini | CUESA

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Nettle Polpettini


Christophe Hille, A16 Restaurant.

Chard, borage, or rapini can be used as a substitute for nettles. Alternately, a mix of any of the above can be used. This recipe may be served with a simple tomato sauce or lemon wedges.

2 cups nettles, drained weight after blanching
Salt, to taste
1 pound chopped mozzarella
4 large eggs
⅓ cup grated Parmesan or pecorino cheese
¼ cup breadcrumbs plus more for coating
Olive oil for frying


  1. In a food processor, pulse together the nettles and salt. Mix until well-chopped but not smooth.
  2. Transfer to a large mixing bowl. Add the remaining ingredients to form a well-seasoned, homogenous mix.
  3. Using a 2-oz ice cream scoop, portion the mix and roll it into balls.
  4. Roll the balls in a bowl with breadcrumbs to coat completely.
  5. Heat olive oil in a heavy, deep pan and fry the polpettini in olive oil until well-browned and cooked through. Drain on towels.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »