Polpette Alla Napoletana (Neapolitan Meatballs)

Recipe by skat5762
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
UNITS: US

INGREDIENTS

Nutrition
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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.
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