Mario Batali Neapolitan Meatballs

1. 1

   1. In a shallow bowl, soak the bread cubes in water to cover for a minute or two

2. 2

   2. Drain the bread cubes and squeeze with your fingers to press out the excess moisture

3. 3

   3. In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, toasted pine nuts

4. 4

   4. With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larger than a golf ball

5. 5

   5. In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking

6. 6

   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. 7

   7. Add the tomato sauce and reduce the heat to a simmer

8. 8

   8. Cook all the meatballs for 20-30 minutes

* Per serving · 4 servings · Values may vary.