Neapolitan Meatballs: Polpette alla Napolitana Recipe

Name: Neapolitan Meatballs: Polpette alla Napolitana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups day-old bread, cut into 1-inch cubes; 1 cup milk; 3/4 pounds ground veal; 3/4 pounds ground pork; 3 eggs, beaten; 1 bunch flat leaf parsley, finely chopped to yield 1/4 cup; 6 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 6 cups Tomato Sauce, recipe follows; 6 tablespoons extra-virgin olive oil; 1 large red onion; 3 tablespoons chopped fresh thyme; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand; Salt and freshly ground black pepper; Please note: do not use this recipe to complete the Neapolitan Lasagne. Use instead the recipe from Molto Mario 2000: Neapolitan Meatballs: Polpette alla Napolitana

Servings: persons

3 cups day-old bread, cut into 1-inch cubes
1 cup milk
3/4 pounds ground veal
3/4 pounds ground pork
3 eggs, beaten
1 bunch flat leaf parsley, finely chopped to yield 1/4 cup
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
6 cups Tomato Sauce, recipe follows
6 tablespoons extra-virgin olive oil
1 large red onion
3 tablespoons chopped fresh thyme
2 (28-ounce) cans peeled whole tomatoes, crushed by hand
Salt and freshly ground black pepper
Please note: do not use this recipe to complete the Neapolitan Lasagne. Use instead the recipe from Molto Mario 2000: Neapolitan Meatballs: Polpette alla Napolitana

1
In a shallow bowl, soak the bread cubes in the milk for a minute or two.
2
Using your hands, break apart the bread into small pieces.
3
In a large bowl, combine the veal, pork, eggs, bread and milk, parsley, and salt and pepper.
4
In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.
5
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.
6
Add the tomato sauce and reduce the heat to a simmer.
7
Cook all the meatballs for 30 minutes.
8
Set aside and allow to cool; save the sauce for spaghetti.
9
In a 3-quart saucepan, heat the olive oil over medium heat.
10
Add the onion and cook until soft and light golden brown, 8 to 10 minutes.
11
Add the thyme, tomatoes, and juice and bring to a boil, stirring often.
12
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
13
Season with salt and pepper.
14
Yield: 4 cups Preparation time: 15 minutes Cooking time: 45 minutes

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups day-old bread, cut into 1-inch cubes, 1 cup milk, 3/4 pounds ground veal, 3/4 pounds ground pork, and more.

Yes, Neapolitan Meatballs: Polpette alla Napolitana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Neapolitan Meatballs: Polpette alla Napolitana

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