Best 5 Polpette Alla Napoletana Neapolitan Meatballs Recipes
In the heart of Italy's Campania region lies Naples, a culinary gem renowned for its vibrant flavors and rich gastronomic traditions. Among its most beloved dishes are the iconic polpette alla napoletana, also known as Neapolitan meatballs. These succulent orbs of ground meat, skillfully crafted with a blend of beef, pork, and veal, embody the essence of Neapolitan cuisine.
Polpette alla napoletana hold a special place in the culinary tapestry of Naples, often served as a main course or as an antipasto, tantalizing taste buds with their savory, meaty goodness. The meatballs are meticulously prepared, infused with an aromatic blend of garlic, parsley, and Pecorino cheese, capturing the essence of Neapolitan flavors. Whether simmered in a rich tomato sauce or pan-fried until golden brown, each bite of a polpetta alla napoletana is a journey into the heart of Neapolitan cooking.
In this article, we present a collection of authentic Neapolitan meatball recipes, each offering a unique culinary adventure. From the classic al sugo version, where meatballs are lovingly braised in a flavorful tomato sauce, to the Polpette di Carne al Forno, where meatballs are baked to perfection in a savory broth, each recipe captures the spirit of Neapolitan cuisine.
For those seeking a delightful appetizer or a party snack, the Polpette di Melanzane offer a delectable twist on the classic meatball. These vegetarian delights, crafted with eggplant as the primary ingredient, are coated in breadcrumbs and fried until crispy, creating a symphony of textures and flavors.
And for those with a penchant for the unconventional, the Polpette di Pesce offer a seafood twist on the beloved meatball. Featuring a combination of fish, shrimp, and squid, these meatballs are delicately seasoned and fried until golden, promising a unique culinary experience.
With detailed step-by-step instructions and insightful cooking tips, this article equips you with the knowledge and inspiration to recreate these authentic Neapolitan meatball recipes in the comfort of your own kitchen. Embark on a culinary journey through the vibrant streets of Naples, letting the flavors of these exceptional meatballs transport you to the heart of Italy's culinary traditions.
POLPETTE - ITALIAN MEATBALLS IN RICH TOMATO SAUCE
Polpette Al Sugo or classic Italian Meatballs are soft, juicy bite-size nuggets cooked to perfection in rich tomato sauce.
Provided by Italian Recipe Book
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- In a large bowl add ground beef and crumble it with a wooden spoon or simply using your fingers.
- Add finely chopped shallot. I like to use a microplane grater as it extracts all the juices to go with the meat and minces the shallot really well.
- Add ground nutmeg, breadcrumbs, egg(s) and Parmesan cheese.
- Mix everything well with your hands.
- Slowly pour in the milk. Mix again until smooth and even texture.
- Add salt and pepper.
- If the mixture feels too dry add some more milk, if way too soft, almost liquid-y - add more breadcrumbs.
- An ideal meatball mix should be moist, easy to roll in your hands and hold the shape.
- Preheat oven to 400 F.
- Pinch of about an ounce of meat and roll it between the palms of your hands giving it a smooth round shape with no cracks.
- With an ounce of meat you'll have medium size meatballs, think walnut size.
- Of course you can make your meatballs smaller or bigger, depending your preference.
- Place rolled meatballs on a baking sheet (see notes!).Line with parchment paper to avoid extra cleaning.Bake in the oven for 15-20 minutes.
- In a large skillet pan add a generous drizzle of extra virgin olive oil.
- Add baked meatballs, tomato pure (clean the can/bottle with about a quarter cup water and add to the sauce).
- Add garlic cloves crushed with a flat knife, handful of fresh basil leaves and generous drizzle of dried oregano.
- Bring to simmer and cook on low heat for 15-20 minutes.
POLPETTE NAPOLETANE
Steps:
- Put the bread in a small mixing bowl, cover with milk, and leave to soak.
- Chop the parsley and garlic together. Put meat into a large mixing bowl. Squeeze the milk out of the bread and add to meat. Add parsley and garlic. Use your hands to mix the ingredients. Break eggs into the mixture to bind it. Keep mixing. Add the pecorino. Season with salt and freshly ground black pepper. Shape meatballs by hand, make a hole in the top and insert a small piece of mozzarella. Cover it up and pat meatball into shape. Roll them in bread crumbs. 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. Then turn over. When golden brown and crusty on both sides remove the meatballs from the pan and drain on paper towels.
- 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.
- Pour enough oil into a saucepan to cover the surface. Add garlic and 3 tins of tomatoes, mashing them slightly. Boil the sauce for 5 minutes and simmer for another 3 minutes.
- Cooking Time: 8 minutes
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.
AUTHENTIC ITALIAN MEATBALLS/POLPETTE
My mom's friend who is Italian gave me a copy of her family cookbook that they had bound and published. It was a wedding shower gift that I treasure. As a newlywed I used this recipe a lot! I've been married 16 years and I make these with spaghetti, for meatball sandwiches, and smaller versions for appetizers to take in a crockpot to parties. Some friends think it is strange to put uncooked meatballs in the sauce, but that's what the recipe says to do. It cooks for a long time, and the meatballs keep their shape. I do not make my own spaghetti sauce. I buy two large jars of Ragu. No one seems to notice, or care!!Always a hit!!! Makes a lot and freezes well.
Provided by janwithaplan
Categories Meat
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together
- Form about the size of golf balls
- Make or pour tomato sauce into a deep pot Drop meat balls in sauce.
- Simmer for at least 2 hours.
Nutrition Facts : Calories 305.8, Fat 18.8, SaturatedFat 7.2, Cholesterol 118.8, Sodium 207.2, Carbohydrate 8.4, Fiber 0.6, Sugar 0.9, Protein 24.1
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in the taste of your polpette alla napoletana. Look for high-quality ground beef, pork, and bread.
- Season the meatball mixture thoroughly: Don't be afraid to use plenty of garlic, parsley, and Parmigiano-Reggiano cheese. These ingredients will give the meatballs a delicious, authentic flavor.
- Form the meatballs into small, even-sized balls: This will help them cook evenly. If the meatballs are too large, they may not cook all the way through.
- Brown the meatballs in a skillet before simmering them in the sauce: This will give them a nice crust and help to keep them moist.
- Use a good quality tomato sauce: The sauce is an important part of this dish, so make sure to use a sauce that you enjoy. You can use a homemade sauce or a store-bought sauce.
- Simmer the meatballs in the sauce for at least 30 minutes: This will allow the flavors to meld and the meatballs to become tender.
Conclusion:
Polpette alla napoletana is a delicious and hearty dish that is perfect for a family meal. It is also a great way to use up leftover meat. Serve the meatballs with spaghetti, mashed potatoes, or your favorite side dish.
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