Polpette Napoletane Recipes
POLPETTE
Provided by Food Network
Time 1h5m
Yield about 20 meatballs
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Mix together the beef, pork, cheese, breadcrumbs, milk, parsley, salt, pepper and eggs in a large bowl, then roll into small balls and place on a baking sheet. Bake for 40 minutes.
- Heat oil in a deep-fryer to 350 degrees F. Fry meatballs for 1 minute. Top with your favorite marinara and freshly grated Parmigiano-Reggiano.
POLPETTE NAPOLETANE (NEAPOLITAN MEATBALLS)
Found this on the Food Network and they sound wonderful and very different. However, I did increase the amount of meat in this recipe. The meatball ingredients are mixed, then rolled into balls and a small piece of fresh mozzarella is tucked inside before frying. Great for adding to tomato sauce when making pasta.
Provided by Marie
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, place the bread; cover with milk and leave to soak.
- Chop parsley and garlic together.
- Squeeze milk out of the bread and add to meat along with parsley and garlic in a large mixing bowl.
- Mix ingredients together, then add eggs and mix again.
- Add Parmesan cheese and season with salt and pepper to taste.
- Shape meatballs, make a hole in the top and insert a small piece of mozarella.
- Cover over mozzarella, then roll meatballs in bread crumbs.
- Fry in heated olive oil for 5 minutes, then turn over.
- When golden brown and crusty on both sides, remove from pan and drain on paper towels.
- Add meatballs to your favorite tomato sauce and cook very slowly for 45 minutes on low heat.
Nutrition Facts : Calories 425.2, Fat 24.1, SaturatedFat 10.5, Cholesterol 140.2, Sodium 528.6, Carbohydrate 23.2, Fiber 1.7, Sugar 2.1, Protein 27.5
POLPETTE ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)
This is a recipe from Mario Batali, and is incorporated into 'Timpano Di Maccheroni' (the mythic pasta dome, recipe #85372). Fabulous meatballs. My husband has resigned his own recipe in lieu of this one.
Provided by skat5762
Categories Meat
Time 1h20m
Yield 12-15 meatballs
Number Of Ingredients 11
Steps:
- In a shallow bowl, soak the bread cubes in water to cover for a minute or two.
- Drain the bread cubes and squeeze with your fingers to press out the excess moisture (make sure you do this well).
- 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.
- With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larer than a golf ball.
- In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.
- 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.
- Add the tomato sauce and reduce the heat to a simmer.
- Cook all the meatballs for 30 minutes.
- Set aside and allow to cool; save the sauce for another use.
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