NEAPOLITAN MEATBALLS WITH RAGU
Steps:
- Heat the oven to 475 degrees F with a rack in the middle position. Line a rimmed baking sheet with parchment and mist with cooking spray. In a large Dutch oven over medium-high, heat 2 T oil until shimmering. Add the onion and 1/2 t salt, then cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and 1 t pepper flakes, cook, stirring until fragrant, about 30 seconds. Remove the pot from the heat, then transfer half of the onion mixture to a large bowl.
- In a medium bowl, combine the panko and 1 1/4 C water; press the panko into the water and let stand until fully softened, about 5 minutes. Mash with your hands to a smooth paste, then add to the bowl with the onion mixture. Using a fork, mix until well combined and smooth. Stir in the grated cheese, beaten eggs, the remaining 2 T oil, 1 1/2 t salt and 2 t black pepper. Add the meat and mix with hands until completely homogenous.
- Using a 1/2-cup dry measuring cup, divide the mixture into 8 portions. Using your hands, shape each into a compact ball and place on the prepared baking sheet, spacing them evenly apart. Refrigerate uncovered for 20 minutes. Re-shape the meatballs if they have flattened slightly, then bake until lightly browned, about 20 minutes. Let cool on the baking sheet set on a wire rack for about 10 minutes.
- While the meatballs cook, in a food processor or blender, puree the tomatoes one can at a time with their juices until smooth, about 30 seconds, transferring the puree to the Dutch oven with the remaining onions. Add remaining 1/2 t pepper flakes, the basil and the chunk of cheese. Bring to a simmer over medium-high heat and cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste and season with salt and pepper.
- Using a large spoon, carefully transfer the meatballs to the sauce, then, using 2 spoons, turn each to coat. Bring to a gentle simmer, then reduce to medium-low, cover and cook for 5 minutes. Remove the pot from the heat and let stand, covered, for about 5 minutes to allow the meatballs to firm up slightly. Remove and discard the cheese chunk. Serve with additional grated cheese.
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Avinash Ganga
[email protected]These meatballs were delicious! I served them with spaghetti and a side of garlic bread, and it was a meal that everyone loved.
Ovais Siddiqui
[email protected]The meatballs were a bit dry, but the ragu was very flavorful. I think I would add a bit more moisture to the meatballs next time.
Aysher shan
[email protected]These meatballs were so easy to make, and they turned out so well. I will definitely be making them again.
Junior Garcia
[email protected]I made these meatballs for my family, and they absolutely loved them. They said they were the best meatballs they had ever had.
Pintu Chaudhary
[email protected]These meatballs were a bit too dense for my taste, but the ragu was very flavorful.
Orangzab
[email protected]I've been making these meatballs for years, and they are always a favorite. They are so versatile, and I can serve them with anything from spaghetti to mashed potatoes.
Sarfaraz Ahmmad
[email protected]I made these meatballs for a party, and they were a huge hit! Everyone loved them, and I even got a few requests for the recipe.
Hajia Mamuna
[email protected]The meatballs were a bit bland, but the ragu was very good.
Katya Tsvetkov
[email protected]These meatballs were so easy to make, and they were absolutely delicious. I served them with spaghetti and a side of garlic bread, and it was a meal that everyone loved.
M Momin
[email protected]I used a mix of ground beef and ground pork for the meatballs, and they turned out great. I also added a bit of fennel seed to the ragu, which gave it a nice depth of flavor.
Tiny Asteroid
[email protected]The meatballs were a bit dry for my taste, but the ragu was delicious.
Nathaly Zuniga
[email protected]I've made these meatballs several times now, and they are always a crowd-pleaser. They are so easy to make, and they always turn out perfectly.
MuDaSsAr ALi_120
[email protected]These meatballs were a hit with my family! They were so flavorful and juicy, and the ragu was the perfect complement. I will definitely be making this recipe again.