Found this on the Food Network and they sound wonderful and very different. However, I did increase the amount of meat in this recipe. The meatball ingredients are mixed, then rolled into balls and a small piece of fresh mozzarella is tucked inside before frying. Great for adding to tomato sauce when making pasta.
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- 3 slices day-old white bread, crusts removed
- 1 cup milk
- 1 bunch fresh parsley, finely chopped
- 1 minced garlic clove
- 8 ounces ground beef
- 8 ounces ground pork
- 2 eggs
- 2 ounces grated parmesan cheese
- salt and black pepper, to taste
- 3 ounces fresh mozzarella balls, chopped in small pieces
- 1 cup unseasoned breadcrumbs
- extra virgin olive oil, for frying
- 1In a small bowl, place the bread; cover with milk and leave to soak.
- 2Chop parsley and garlic together.
- 3Squeeze milk out of the bread and add to meat along with parsley and garlic in a large mixing bowl.
- 4Mix ingredients together, then add eggs and mix again.
- 5Add Parmesan cheese and season with salt and pepper to taste.
- 6Shape meatballs, make a hole in the top and insert a small piece of mozarella.
- 7Cover over mozzarella, then roll meatballs in bread crumbs.
- 8Fry in heated olive oil for 5 minutes, then turn over.
- 9When golden brown and crusty on both sides, remove from pan and drain on paper towels.
- 10Add meatballs to your favorite tomato sauce and cook very slowly for 45 minutes on low heat.
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Nutritional Facts for Polpette Napoletane (Neapolitan Meatballs)
Serving Size: 1 (205 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 425.2
- Calories from Fat 217
- Total Fat 24.1 g
- Saturated Fat 10.4 g
- Cholesterol 140.2 mg
- Sodium 528.5 mg
- Total Carbohydrate 23.2 g
- Dietary Fiber 1.6 g
- Sugars 2.0 g
- Protein 27.5 g