Marios 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'S MEATBALLS

Steps:

• Cover bread crumbs with water and soak for 20 minutes. Drain the bread cubes and squeeze out extra moisture.
• In a large bowl, combine the bread, beef, eggs, garlic, cheese, parsley, salt, and pepper and mix by hand just until mixed (do not over-work the meat!). With wet hands, form the mixture into 12 to 15 large meatballs, each of a size somewhere between a tennis ball and a golf ball. (I went ahead and made mine a bit smaller, so I wouldn't have to worry about them getting completely cooked through in a skillet.).
• In a large, heavy-bottomed skillet, heat the oil over high heat until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes per batch.

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