Polpette Alla Napoletana (Neapolitan Meatballs)

1. 1

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

2. 2

   Drain the bread cubes and squeeze with your fingers to press out the excess moisture (make sure you do this well).

3. 3

   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.

4. 4

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

5. 5

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

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

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

8. 8

   Cook all the meatballs for 30 minutes.

9. 9

   Set aside and allow to cool; save the sauce for another use.

* Per serving · 4 servings · Values may vary.

No additional tips available.