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    You are in: Home / Recipes / Polpette Alla Napoletana (Neapolitan Meatballs) Recipe
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    Polpette Alla Napoletana (Neapolitan Meatballs)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    s'kat's Note:

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

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    Units: US | Metric


    1. 1
      In a shallow bowl, soak the bread cubes in water to cover for a minute or two.
    2. 2
      Drain the bread cubes and squeeze with your fingers to press out the excess moisture (make sure you do this well).
    3. 3
      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.
    4. 4
      With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larer than a golf ball.
    5. 5
      In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.
    6. 6
      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.
    7. 7
      Add the tomato sauce and reduce the heat to a simmer.
    8. 8
      Cook all the meatballs for 30 minutes.
    9. 9
      Set aside and allow to cool; save the sauce for another use.

    Ratings & Reviews:

    • on March 09, 2004


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2012


      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2010


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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Polpette Alla Napoletana (Neapolitan Meatballs)

    Serving Size: 1 (1580 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 222.1
    Calories from Fat 136
    Total Fat 15.1 g
    Saturated Fat 4.0 g
    Cholesterol 78.6 mg
    Sodium 447.5 mg
    Total Carbohydrate 9.2 g
    Dietary Fiber 1.2 g
    Sugars 2.8 g
    Protein 12.3 g

    The following items or measurements are not included:

    pecorino cheese

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