Best Neapolitan Meatballs Recipes

POLPETTE ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)

Steps:

• 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.

MARIO BATALI NEAPOLITAN MEATBALLS

Steps:

• 1. In a shallow bowl, soak the bread cubes in water to cover for a minute or two 2. Drain the bread cubes and squeeze with your fingers to press out the excess moisture 3. In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, toasted pine nuts 4. With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larger than a golf ball 5. In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking 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. Add the tomato sauce and reduce the heat to a simmer 8. Cook all the meatballs for 20-30 minutes

NEAPOLITAN MEATBALLS WITH RAGU

Steps:

• Heat the oven to 475 degrees F with a rack in the middle position. Line a rimmed baking sheet with parchment and mist with cooking spray. In a large Dutch oven over medium-high, heat 2 T oil until shimmering. Add the onion and 1/2 t salt, then cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and 1 t pepper flakes, cook, stirring until fragrant, about 30 seconds. Remove the pot from the heat, then transfer half of the onion mixture to a large bowl.
• In a medium bowl, combine the panko and 1 1/4 C water; press the panko into the water and let stand until fully softened, about 5 minutes. Mash with your hands to a smooth paste, then add to the bowl with the onion mixture. Using a fork, mix until well combined and smooth. Stir in the grated cheese, beaten eggs, the remaining 2 T oil, 1 1/2 t salt and 2 t black pepper. Add the meat and mix with hands until completely homogenous.
• Using a 1/2-cup dry measuring cup, divide the mixture into 8 portions. Using your hands, shape each into a compact ball and place on the prepared baking sheet, spacing them evenly apart. Refrigerate uncovered for 20 minutes. Re-shape the meatballs if they have flattened slightly, then bake until lightly browned, about 20 minutes. Let cool on the baking sheet set on a wire rack for about 10 minutes.
• While the meatballs cook, in a food processor or blender, puree the tomatoes one can at a time with their juices until smooth, about 30 seconds, transferring the puree to the Dutch oven with the remaining onions. Add remaining 1/2 t pepper flakes, the basil and the chunk of cheese. Bring to a simmer over medium-high heat and cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste and season with salt and pepper.
• Using a large spoon, carefully transfer the meatballs to the sauce, then, using 2 spoons, turn each to coat. Bring to a gentle simmer, then reduce to medium-low, cover and cook for 5 minutes. Remove the pot from the heat and let stand, covered, for about 5 minutes to allow the meatballs to firm up slightly. Remove and discard the cheese chunk. Serve with additional grated cheese.

POLPETTE NAPOLETANE (NEAPOLITAN MEATBALLS)

Steps:

• In a small bowl, place the bread; cover with milk and leave to soak.
• Chop parsley and garlic together.
• Squeeze milk out of the bread and add to meat along with parsley and garlic in a large mixing bowl.
• Mix ingredients together, then add eggs and mix again.
• Add Parmesan cheese and season with salt and pepper to taste.
• Shape meatballs, make a hole in the top and insert a small piece of mozarella.
• Cover over mozzarella, then roll meatballs in bread crumbs.
• Fry in heated olive oil for 5 minutes, then turn over.
• When golden brown and crusty on both sides, remove from pan and drain on paper towels.
• Add meatballs to your favorite tomato sauce and cook very slowly for 45 minutes on low heat.

MOM'S MEATBALLS WITH NEAPOLITAN MEAT SAUCE

Steps:

• For the meat sauce: Sear small batches of the beef, pork and sausage in olive oil in a large pot over medium-high heat, and then remove from the pot. After all the meat is seared, deglaze with the red wine and add the onion. Cook until transparent. Add tomatoes to the pot. Add meat to the pot. Add the chile flakes, salt and pepper. Simmer on medium-low heat for 2 to 3 hours.
• For the meatballs: While the sauce is simmering, preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray. Soak the bread in the milk.
• Squeeze the milk from the bread after soaking. Mix the ground chuck, pecorino, ground pork, bread, onion, parsley, basil, garlic and eggs together by hand in a large bowl.
• Roll the meatballs loosely about two times the size of a golf ball, and place on the prepared baking sheet. Place into the oven for 35 to 40 minutes.
• Add meatballs to the sauce and braise until tender. Serve hot.

NEAPOLITAN MEATBALLS

Steps:

• 1. in shallow bowl, soak bread cubes in water to cover for 20 minutes. Drain and squeeze out excess moisture. In large bowl, mix bread, ground beef, eggs, garlic, grated cheese, parsley, pine nuts, salt and pepper. Mix with your hands just until blended. With wet hands, form the mixture into 12 to 15 large meatballs. In large skillet, heat olive oil over high heat until almost smoking. Add meatballs, working in batches if needed to avoid overcrowding the pan. Cook meatballs, turning occasionally until dip golden brown on all sides, about 10 minutes per batch. Remove form heat. Makes 12 to 15 meatballs. Cooking the Costco way

FREEZABLE NEAPOLITAN MEATBALLS

Steps:

• 1.Place bulgur in a medium bowl and cover generously with hot water. Let soak for 30 minutes. Drain in a fine sieve, pressing to remove excess liquid. 2.Meanwhile, heat 1 tablespoon oil in a large Dutch oven over medium-low heat. Add garlic, oregano and crushed red pepper; cook, stirring, until softened but not browned, about 1 minute. Stir in canned tomatoes and plum tomatoes; increase heat to medium-high and bring to a simmer. Reduce heat to low. Partially cover and let simmer while you prepare meatballs. 3.Place bread in a medium bowl and cover with cold water. Let soak for a few minutes. Drain and squeeze out moisture. 4.Whisk egg and egg white in a large bowl. Add the bulgur, the bread, beef, Parmesan, cinnamon, pepper and salt. Gently combine with a potato masher and/or your hands. Form into 20 oval meatballs about 2 inches long. 5.Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the meatballs and cook, turning occasionally, until browned all over, 3 to 4 minutes. Transfer to a paper towel-lined plate; blot with paper towels. Brown the remaining meatballs. 6.Mash the simmering tomato sauce with a potato masher to break down any large chunks of tomato. Add the meatballs to the sauce. Simmer over low heat, partially covered, for 50 minutes. 7.Taste the sauce and add sugar, if it seems tart, and additional pepper to taste. Serve the meatballs with the sauce. Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months. Ingredient note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. It simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, lebaneseproducts.com.

NEAPOLITAN MEATBALLS

Steps:

• 1 Prepare the ragù or sauce, if necessary. Then, in a large bowl, combine the beef, eggs, garlic, cheese, bread crumbs, parsley, and salt and pepper to taste. With your hands, thoroughly mix together all of the ingredients. 2 Rinse your hands with cool water to prevent sticking, then lightly shape the mixture into 2-inch balls. (If you are making meatballs to use in lasagne or baked ziti, shape the meat into tiny balls the size of a small grape.) 3 Heat the oil in a large heavy skillet over medium heat. Add the meatballs and fry them until nicely browned on all sides, about 15 minutes. (Turn them carefully with tongs.) Transfer the meatballs to a plate. 4 Transfer the meatballs to the pan of ragù or tomato sauce. Simmer until cooked through, about 30 minutes. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.