Best 4 Polpette Napoletane Recipes
**Polpette Napoletane: A Symphony of Flavors from the Heart of Italy**
Immerse yourself in the culinary heritage of Naples with our delectable Polpette Napoletane, a symphony of flavors that embodies the essence of Italian home cooking. These succulent meatballs, crafted with a blend of ground beef, pork, and veal, are infused with a tapestry of aromatic herbs, savory cheeses, and a touch of tangy tomato sauce. Discover the secrets behind these Neapolitan gems, from the classic beef meatballs to the innovative seafood and vegetarian variations, each bursting with distinct character. Whether served as an appetizer, main course, or nestled in a hearty sandwich, Polpette Napoletane promise an unforgettable taste experience that will transport you to the vibrant streets of Naples.
**Recipes Included:**
1. **Classic Polpette Napoletane:** Master the art of traditional Neapolitan meatballs with this timeless recipe. Ground beef, pork, and veal are combined with bread crumbs, Parmesan cheese, eggs, and a medley of herbs to create tender and flavorful meatballs, simmered in a rich tomato sauce.
2. **Polpette di Pesce (Seafood Meatballs):** Embark on a culinary adventure with these seafood meatballs, where succulent shrimp, calamari, and fish are blended with bread crumbs, herbs, and a hint of lemon zest. These delicate meatballs are gently poached in a light tomato broth, offering a delightful balance of flavors.
3. **Polpette di Verdure (Vegetarian Meatballs):** Indulge in a symphony of vegetables with these vegetarian meatballs, crafted from a combination of roasted eggplant, zucchini, and chickpeas. Bound together with bread crumbs, herbs, and spices, these hearty meatballs are pan-fried until golden brown, offering a satisfying and nutritious alternative.
4. **Polpette al Forno (Baked Meatballs):** Experience the convenience of oven-baked meatballs with this recipe. Simply combine ground beef, pork, and veal with bread crumbs, Parmesan cheese, eggs, and herbs. Shape into meatballs and bake until tender and juicy. Serve with your favorite dipping sauce or atop a bed of pasta.
5. **Polpette in Umido (Braised Meatballs):** Immerse yourself in the warmth and comfort of braised meatballs. Ground beef, pork, and veal meatballs are simmered in a rich tomato sauce, infused with aromatic vegetables and herbs. Serve these tender meatballs over mashed potatoes or polenta for a hearty and satisfying meal.
6. **Polpette alla Genovese (Meatballs with Pesto):** Explore the vibrant flavors of Liguria with these meatballs, where ground beef, pork, and veal are combined with bread crumbs, Parmesan cheese, and a generous helping of pesto. Pan-fry the meatballs until golden brown and serve with a drizzle of extra pesto and a sprinkle of grated Parmesan cheese.
GRILLED POLPETTE KABABS
Provided by Giada De Laurentiis Bio & Top Recipes
Time 20m
Yield 15 kebabs
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium heat.
- Mix together the ricotta, breadcrumbs, milk, oregano, salt, chili paste and egg in a medium bowl to combine. Add the beef, Parmesan and parsley and mix just to combine. Form a scant 1/4 cup of meat mixture around the top part of a skewer. Continue with the remaining meat mixture and skewers.
- Grill the kababs until deep brown and cooked through, about 4 minutes per side. Remove to a platter and serve with the warmed marinara.
POLPETTE DI MAMMA
When you think of Italian food, spaghetti with meatballs is probably one of the first dishes that comes to mind. Every Italian mother and grandmother has their signature polpette (meatball) recipe, and their children will always boast that their meatballs are the best. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, combine olive oil, basil leaves and garlic over very low heat until mixture is very fragrant and garlic turns golden brown, 10-15 minutes. Strain mixture, discarding basil and garlic; set oil aside., In a Dutch oven, combine crushed tomatoes, water, tomato paste, salt, chopped basil, pepper and reserved olive oil. Bring to a boil; remove ½ cup and set aside. Reduce heat and simmer, covered, while preparing polpette., Meanwhile, to make polpette, in a large bowl, combine all polpette ingredients and reserved 1/2 cup tomato mixture. Gently mix until combined (mixture will be loose). With wet hands, roll 1/4 cup mixture into balls. Place on a baking sheet or plate. Add raw meatballs to simmering sauce, gently shaking pan to allow for more space. Bring to a simmer; cook, covered, at least 45 minutes or up to 2 hours.
Nutrition Facts : Calories 453 calories, Fat 27g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 2352mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 5g fiber), Protein 26g protein.
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.
Tips:
- Use stale bread or breadcrumbs for a firmer texture.
- Soak the bread in milk or water before adding it to the meat mixture. This will help to bind the ingredients together and prevent the meatballs from becoming dry.
- Add an egg to the meat mixture to help bind the ingredients together.
- Season the meat mixture generously with salt, pepper, and other herbs and spices of your choice.
- Form the meatballs into small, bite-sized balls. If the mixture is too wet, add more breadcrumbs until it is firm enough to handle.
- Brown the meatballs in a pan over medium heat before simmering them in the sauce. This will help to develop their flavor and prevent them from falling apart.
- Use a good quality tomato sauce for the best flavor. You can use a store-bought sauce or make your own.
- Simmer the meatballs in the sauce for at least 30 minutes, or until they are cooked through.
- Serve the meatballs with pasta, rice, or your favorite side dish.
Conclusion:
Polpette napoletane are a classic Italian dish that is enjoyed by people of all ages. They are easy to make and can be served with a variety of side dishes. With a little planning and effort, you can make delicious polpette napoletane that will impress your family and friends.
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