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

    Average Rating:

    4 Total Reviews

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    • 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.

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    • 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

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    • 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.

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    • on July 13, 2009

      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.

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    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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