Polpette Napolitane Recipe

Name: Polpette Napolitane
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices day-old white bread, crusts removed; 1 cup milk; 1 bunch flat leaf parsley, finely chopped; 1 garlic clove, finely chopped; 4 12 ounces minced beef; 4 12 ounces ground lean pork; 2 eggs; 2 ounces pecorino romano cheese, grated; salt; fresh ground black pepper; 8 ounces buffalo mozzarella, drained and chopped into little pieces; 1 cup unseasoned breadcrumbs; ½ cup extra virgin olive oil, divided; 1 garlic clove; 3 (12 ounce) canspeeled cherry tomatoes

Servings: persons

2 slices day-old white bread, crusts removed
1 cup milk
1 bunch flat leaf parsley, finely chopped
1 garlic clove, finely chopped
4 12 ounces minced beef
4 12 ounces ground lean pork
2 eggs
2 ounces pecorino romano cheese, grated
salt
fresh ground black pepper
8 ounces buffalo mozzarella, drained and chopped into little pieces
1 cup unseasoned breadcrumbs
½ cup extra virgin olive oil, divided
1 garlic clove
3 (12 ounce) canspeeled cherry tomatoes

1
Put the bread in a small mixing bowl, cover with milk, and leave to soak.
2
Chop the parsley and garlic together.
3
Put meat into a large mixing bowl.
4
Squeeze the milk out of the bread and add bread to meat.
5
(Throw the milk away.)
6
Add parsley and garlic.
7
Use your hands to mix the ingredients.
8
Break eggs into the mixture to bind it.
9
Keep mixing.
10
Add the pecorino.
11
Season with salt and freshly ground black pepper.
12
Shape meatballs by hand, make a hole in the top and insert a small piece of mozzarella.
13
Cover it up and pat meatball into shape.
14
Roll meatballs in bread crumbs.
15
Pour olive oil into a frying pan and when it's really hot, fry the meatballs for 5 minutes, or until they have formed a crust on all sides.
16
When golden brown and crusty, remove the meatballs from the pan and drain on paper towels.
17
Pour enough oil into a saucepan to cover the surface.
18
Add 1 whole clove of garlic and 3 tins of tomatoes, mashing them slightly.
19
Boil the sauce for 5 minutes and simmer for another 3 minutes.
20
Add the meatballs to the tomato sauce, cover and cook very slowly on low heat for 45 minutes, until the sauce is reduced by half.

1268

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 15 ingredients. The key ingredients include: 2 slices day-old white bread, crusts removed, 1 cup milk, 1 bunch flat leaf parsley, finely chopped, 1 garlic clove, finely chopped, and more.

Yes, Polpette Napolitane 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 Napolitane

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions