NEAPOLITAN MEATBALLS

Neapolitan Meatballs image

Number Of Ingredients 10

3 cups Neapolitan Ragù or Marinara Sauce (see Sauces)
1 pound ground beef chuck
2 large eggs, beaten
1 clove large garlic, finely chopped
1/2 cup freshly grated Pecorino Romano cheese
1/2 cup plain bread crumbs
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon salt
Freshly ground black pepper
1/4 cup olive oil

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.

Nutrition Facts : Nutritional Facts Serves