Polpetteallanapoletananeapolitanmeatballs Recipes

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POLPETTE ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)



Polpette Alla Napoletana (Neapolitan Meatballs) image

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

3 cups day old bread, cut into 1 inch cubes
1 1/4 lbs ground beef
3 eggs, beaten
3 cloves garlic, minced
3/4 cup grated pecorino cheese
1/4 cup finely chopped Italian parsley
1/4 cup pine nuts, baked for 8 minutes in a 400 degree oven
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil
2 1/2 cups basic tomato sauce (Basic Tomato Sauce)

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.

POLPETTE NAPOLETANE (NEAPOLITAN MEATBALLS)



Polpette Napoletane (Neapolitan Meatballs) image

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

3 slices day-old white bread, crusts removed
1 cup milk
1 bunch fresh parsley, finely chopped
1 minced garlic clove
8 ounces ground beef
8 ounces ground pork
2 eggs
2 ounces grated parmesan cheese
salt and black pepper, to taste
3 ounces fresh mozzarella balls, chopped in small pieces
1 cup unseasoned breadcrumbs
extra virgin olive oil, for frying

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

AUTHENTIC ITALIAN MEATBALLS/POLPETTE



Authentic Italian Meatballs/Polpette image

My mom's friend who is Italian gave me a copy of her family cookbook that they had bound and published. It was a wedding shower gift that I treasure. As a newlywed I used this recipe a lot! I've been married 16 years and I make these with spaghetti, for meatball sandwiches, and smaller versions for appetizers to take in a crockpot to parties. Some friends think it is strange to put uncooked meatballs in the sauce, but that's what the recipe says to do. It cooks for a long time, and the meatballs keep their shape. I do not make my own spaghetti sauce. I buy two large jars of Ragu. No one seems to notice, or care!!Always a hit!!! Makes a lot and freezes well.

Provided by janwithaplan

Categories     Meat

Time 2h45m

Yield 10 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 lb ground pork
2 eggs
1 cup breadcrumbs
1/3 cup parmesan cheese
1 teaspoon oregano
1 garlic clove, minced
1/4 onion, chopped
1 teaspoon sweet basil
salt and pepper
spaghetti sauce, enough to cover meatballs

Steps:

  • Mix all ingredients together
  • Form about the size of golf balls
  • Make or pour tomato sauce into a deep pot Drop meat balls in sauce.
  • Simmer for at least 2 hours.

Nutrition Facts : Calories 305.8, Fat 18.8, SaturatedFat 7.2, Cholesterol 118.8, Sodium 207.2, Carbohydrate 8.4, Fiber 0.6, Sugar 0.9, Protein 24.1

POLPETTE NAPOLETANE



Polpette Napoletane image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

2 slices stale white bread, crusts removed
1 cup milk
1 small bunch flat-leaf parsley, finely chopped
1 clove garlic, finely chopped
9 ounces minced beef and pork, equal amounts
2 fresh eggs
2 ounces pecorino, grated
Salt and freshly ground black pepper
1 buffalo mozzarella, drained and chopped into little pieces
Unseasoned bread crumbs
Extra-virgin olive oil, for frying
Tomato sauce, recipe follows
Serving suggestion: steamed broccoli
Extra-virgin olive oil
1 clove garlic
3 (12-ounce) tins peeled cherry tomatoes

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

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