Polpette Napoletane Neapolitan Meatballs Recipes

Steps:

• Put the bread in a small mixing bowl, cover with milk, and leave to soak.
• Chop the parsley and garlic together. Put meat into a large mixing bowl. Squeeze the milk out of the bread and add to meat. Add parsley and garlic. Use your hands to mix the ingredients. Break eggs into the mixture to bind it. Keep mixing. Add the pecorino. Season with salt and freshly ground black pepper. Shape meatballs by hand, make a hole in the top and insert a small piece of mozzarella. Cover it up and pat meatball into shape. Roll them in bread crumbs. Pour olive oil into a frying pan and when it's really hot, fry the meatballs for 5 minutes, or until they have formed a crust. Then turn over. When golden brown and crusty on both sides remove the meatballs from the pan and drain on paper towels.
• Add the meatballs to the tomato sauce, cover and cook very slowly on low heat for 45 minutes, until the sauce is reduced by half.
• Pour enough oil into a saucepan to cover the surface. Add garlic and 3 tins of tomatoes, mashing them slightly. Boil the sauce for 5 minutes and simmer for another 3 minutes.
• Cooking Time: 8 minutes

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.

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.

Steps:

• Put the ground beef, Parmigiano cheese, bread crumbs, nutmeg, parsley, salt, pepper, milk, and extra-virgin olive oil in a mixing bowl. Mix all the ingredients together well.
• Heat a grill.
• Scoop the mixture into the palm of your hands and form a meatball. Then flatten out the meatball so that it resembles a meat patty. Place the meat patty between 2 lemon leaves. Repeat the process with the remaining beef mixture.
• Cook the patties on a hot grill for a few minutes on each side. As they cook, the oils from the lemon leaves will infuse the meat patties with lemon flavor. Use tongs to securely lift and turn over each meat patty so that it remains sandwiched between the two lemon leaves as it cooks. Transfer the meat patties, still sandwiched between the lemon leaves, to a serving platter and serve immediately.

Steps:

• In a small saucepan, combine olive oil, basil leaves and garlic over very low heat until mixture is very fragrant and garlic turns golden brown, 10-15 minutes. Strain mixture, discarding basil and garlic; set oil aside., In a Dutch oven, combine crushed tomatoes, water, tomato paste, salt, chopped basil, pepper and reserved olive oil. Bring to a boil; remove ½ cup and set aside. Reduce heat and simmer, covered, while preparing polpette., Meanwhile, to make polpette, in a large bowl, combine all polpette ingredients and reserved 1/2 cup tomato mixture. Gently mix until combined (mixture will be loose). With wet hands, roll 1/4 cup mixture into balls. Place on a baking sheet or plate. Add raw meatballs to simmering sauce, gently shaking pan to allow for more space. Bring to a simmer; cook, covered, at least 45 minutes or up to 2 hours.