Polpette Alla Napoletana (Neapolitan Meatballs)

Name: Polpette Alla Napoletana (Neapolitan Meatballs)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12-15 meatballs
Ingredients: 3 cups day old bread, cut into 1 inch cubes; 1 1/4 lbs ground beef; 3 eggs, beaten; 3 cloves garlic, minced; 3/4 cup grated pecorino cheese; 1/4 cup finely chopped Italian parsley; 1/4 cup pine nuts, baked for 8 minutes in a 400 degree oven; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 1/4 cup extra virgin olive oil; 2 1/2 cups basic tomato sauce ( Basic Tomato Sauce )

Submitted by skat5762

"This is a recipe from Mario Batali, and is incorporated into 'Timpano Di Maccheroni' (the mythic pasta dome, recipe #85372). Fabulous meatballs. My husband has resigned his own recipe in lieu of this one."

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Ready In:: 1hr 20mins
Ingredients:: 11
Yields:: 12-15 meatballs

ingredients

3 cups day old bread, cut into 1 inch cubes
1 ¹⁄₄ lbs ground beef
3 eggs, beaten
3 cloves garlic, minced
³⁄₄ cup grated pecorino cheese
¹⁄₄ cup finely chopped Italian parsley
¹⁄₄ cup pine nuts, baked for 8 minutes in a 400 degree oven
¹⁄₂ teaspoon kosher salt
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₄ cup extra virgin olive oil
2 ¹⁄₂ cups basic tomato sauce (Basic Tomato Sauce)

directions

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 (make sure you do this well).
In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, parsley, toasted pine nuts, salt and pepper, and mix with your hands to incorporate.
With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larer than a golf ball.
In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.
Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.
Add the tomato sauce and reduce the heat to a simmer.
Cook all the meatballs for 30 minutes.
Set aside and allow to cool; save the sauce for another use.

Questions & Replies

Are these real tender Italian meatballs & ragu? I'm dying for tender meatballs & rich slow cooked red gravy.

patricia d.

Reviews

Made with out pine nuts and used 1 pound ground sirloin beef, and 1/2 pound of Italian link sausage I also baked the meatballs in 350 oven before adding to basic tomato sauce

D J8267
These MEATBALLS are AWESOME! I followed the recipe exactly as stated except (NO PINE NUTS DUE TO AN ALLERGY) and instead of frying, I baked them in a 350 degree oven for 20 minutes. Then simmered them in marinara sauce for about an hour or so, and the result was the best meatballs I have ever made. This will be my meatball recipe from now on. Thank you for posting it.

Cathyann
I made these meatballs for the Timpano recipe. The meatballs were excellent, too bad my Timpano did not turn out as good.

glynn117
This is a wonderful recipe. The meatballs are moist and tender. Made exactly as posted but w/o pine nuts. Word of caution: when sauteing the meatballs, let them cook thoroughly on one side and then turn them with tenderness. Because they are so moist, they tend to fall apart if turned too soon or too roughly. I made a large batch and froze some for future use. I'll get back and let you know how that works out.

gold.klas