Polpette Alla Napoletana (Neapolitan Meatballs)
Overview
Polpette Alla Napoletana, or Neapolitan Meatballs, is a savory and hearty Italian dish known for its robust flavors and tender texture. This recipe, inspired by Mario Batali and featured in the mythical Timpano Di Maccheroni, promises fabulous meatballs that are sure to impress.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Recipe Category: Meat
- Keywords: European, Savory, Stove Top, < 4 Hours
- Yield: 12-15 meatballs
Ingredients
- 3 slices of white bread, crusts removed, cubed
- 1 1/4 pounds ground beef
- 3 large eggs
- 3 cloves garlic, minced
- 3 tablespoons chopped Italian parsley
- 3/4 cup toasted pine nuts
- 1/4 cup grated pecorino cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 1/2 cup tomato sauce (Basic Tomato Sauce)
Nutritional Information (per serving)
- Calories: 222.2
- Fat: 15.2g
- Saturated Fat: 4g
- Cholesterol: 78.6mg
- Sodium: 447.5mg
- Carbohydrates: 9.3g
- Fiber: 1.2g
- Sugar: 2.8g
- Protein: 12.4g
Instructions
- In a shallow bowl, soak the bread cubes in water to cover for a minute or two.
- Drain the bread cubes and squeeze with your fingers to press out the excess moisture (ensure thorough squeezing).
- In a large bowl, combine the drained bread cubes, ground beef, eggs, minced garlic, grated pecorino cheese, chopped parsley, toasted pine nuts, kosher salt, and freshly ground black pepper. Mix the ingredients thoroughly using your hands until well incorporated.
- With wet hands, form the mixture into 12-15 meatballs, ensuring each is smaller than a tennis ball but larger than a golf ball in size.
- In a large, heavy-bottomed skillet, heat the extra virgin olive oil over medium heat until it is almost smoking.
- Add the meatballs to the skillet, working in batches if necessary to avoid overcrowding. Cook the meatballs until they are deep golden brown on all sides, approximately 10 minutes.
- Pour the tomato sauce into the skillet with the meatballs and reduce the heat to a simmer.
- Cook the meatballs in the tomato sauce for 30 minutes, ensuring they are cooked through and flavorful.
- Once cooked, set the meatballs aside to cool slightly. Reserve the tomato sauce for another use or serve it with the meatballs as desired.
Serving Suggestions
- Serve Polpette Alla Napoletana hot, accompanied by crusty Italian bread or over al dente pasta for a classic Italian meal.
- Garnish with additional grated pecorino cheese and chopped parsley for an extra burst of flavor.
Notes
- These Neapolitan meatballs are perfect for family dinners, gatherings, or special occasions where you want to impress with authentic Italian flavors.
- The recipe yields 12-15 meatballs, making it suitable for a hearty meal for a small group or family dinner.
- Ensure to handle the meatball mixture gently while forming them to maintain a tender texture.
Conclusion
Polpette Alla Napoletana combines the richness of ground beef with the nuttiness of pine nuts, the freshness of parsley, and the savory kick of pecorino cheese, all simmered in a flavorful tomato sauce. This recipe is a testament to traditional Italian cooking and is sure to become a favorite in your culinary repertoire. Enjoy the delicious journey into Italian cuisine with these fabulous Neapolitan meatballs!
