Mario Batali Neapolitan Meatballs

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

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

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

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

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

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   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

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

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   8. Cook all the meatballs for 20-30 minutes

* Per serving · 4 servings · Values may vary.

No additional tips available.