Neapolitan Meatballs: Polpette alla Napoletana

1. 1

   In a shallow bowl, soak the bread cubes in enough water to cover.

2. 2

   Remove the bread cubes and squeeze by hand to wring excess moisture.

3. 3

   In a large bowl, combine the bread, beef, eggs, garlic, pecorino, parsley, pine nuts, salt, and pepper and mix by hand to incorporate bread into meat.

4. 4

   With wet hands, form the mixture into 12 to 15 meatballs, each of a size somewhere between a tennis ball and a golf ball.

5. 5

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

6. 6

   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.

7. 7

   Serve warm or at room temperature, note that Italians would rarely serve meatballs with pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.