Best 3 Polpette Alla Napoletana Neapolitan Meatballs Recipes
Dive into the vibrant culinary traditions of Italy with this exploration of "polpette alla napoletana," the beloved Neapolitan meatballs. These tender and flavorful meatballs, deeply rooted in the heart of Naples, have captivated taste buds for generations. In this article, we will guide you through the secrets of crafting authentic "polpette alla napoletana," a dish that embodies the warmth and passion of Southern Italian cuisine. Discover the perfect balance of herbs, spices, and ingredients that come together to create these delectable meatballs. Whether you're a seasoned cook or just starting your culinary journey, let us take you on a delightful adventure as we explore the best recipe for "polpette alla napoletana."
Let's cook with our recipes!
POLPETTE NAPOLETANE
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
POLPETTE NAPOLETANE (NEAPOLITAN MEATBALLS)
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.
Provided by Marie
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 425.2, Fat 24.1, SaturatedFat 10.5, Cholesterol 140.2, Sodium 528.6, Carbohydrate 23.2, Fiber 1.7, Sugar 2.1, Protein 27.5
POLPETTE ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)
This is a recipe from Mario Batali, and is incorporated into 'Timpano Di Maccheroni' (the mythic pasta dome, recipe #85372). Fabulous meatballs. My husband has resigned his own recipe in lieu of this one.
Provided by skat5762
Categories Meat
Time 1h20m
Yield 12-15 meatballs
Number Of Ingredients 11
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.
Tips for Making Perfect Polpette Alla Napoletana:
- Use high-quality, fresh ingredients, especially the meat. - Don't overwork the meat mixture, as this will make the meatballs tough. - Be gentle when forming the meatballs, to avoid packing them too tightly. - Don't overcrowd the meatballs in the pan when browning them. - Brown the meatballs in batches, if necessary, to prevent them from steaming. - Simmer the meatballs in the sauce for at least 30 minutes, or until they are cooked through. - Serve the meatballs with your favorite pasta, or with crusty bread for dipping.Conclusion:
Polpette alla Napoletana is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat, and it is also a budget-friendly meal. With a few simple tips, you can make perfect Polpette alla Napoletana at home. So next time you are looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!
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