Polpette Napoletane (Neapolitan Meatballs) Recipe

Name: Polpette Napoletane (Neapolitan Meatballs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices day-old white bread, crusts removed; 1 cup milk; 1 bunch fresh parsley, finely chopped; 1 minced garlic clove; 8 ounces ground beef; 8 ounces ground pork; 2 eggs; 2 ounces grated parmesan cheese; salt and black pepper, to taste; 3 ounces fresh mozzarella balls, chopped in small pieces; 1 cup unseasoned breadcrumbs; extra virgin olive oil, for frying

Servings: persons

3 slices day-old white bread, crusts removed
1 cup milk
1 bunch fresh parsley, finely chopped
1 minced garlic clove
8 ounces ground beef
8 ounces ground pork
2 eggs
2 ounces grated parmesan cheese
salt and black pepper, to taste
3 ounces fresh mozzarella balls, chopped in small pieces
1 cup unseasoned breadcrumbs
extra virgin olive oil, for frying

1
In a small bowl, place the bread; cover with milk and leave to soak.
2
Chop parsley and garlic together.
3
Squeeze milk out of the bread and add to meat along with parsley and garlic in a large mixing bowl.
4
Mix ingredients together, then add eggs and mix again.
5
Add Parmesan cheese and season with salt and pepper to taste.
6
Shape meatballs, make a hole in the top and insert a small piece of mozarella.
7
Cover over mozzarella, then roll meatballs in bread crumbs.
8
Fry in heated olive oil for 5 minutes, then turn over.
9
When golden brown and crusty on both sides, remove from pan and drain on paper towels.
10
Add meatballs to your favorite tomato sauce and cook very slowly for 45 minutes on low heat.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 slices day-old white bread, crusts removed, 1 cup milk, 1 bunch fresh parsley, finely chopped, 1 minced garlic clove, and more.

Yes, Polpette Napoletane (Neapolitan Meatballs) 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.

That's it — enjoy your meal!

Polpette Napoletane (Neapolitan Meatballs)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions