Recipe courtesy of Cecilia Bellelli
Episode: Meat Balls
Polpette Napoletane
Total:
1 hr 30 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 30 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 2 slices stale white bread, crusts removed
  • 1 cup milk
  • 1 small bunch flat-leaf parsley, finely chopped
  • 1 clove garlic, finely chopped
  • 9 ounces minced beef and pork, equal amounts
  • 2 fresh eggs
  • 2 ounces pecorino, grated
  • Salt and freshly ground black pepper
  • 1 buffalo mozzarella, drained and chopped into little pieces
  • Unseasoned bread crumbs
  • Extra-virgin olive oil, for frying
  • Tomato sauce, recipe follows
  • Serving suggestion: steamed broccoli
Tomato sauce:
  • Extra-virgin olive oil
  • 1 clove garlic
  • 3 (12-ounce) tins peeled cherry tomatoes

Directions

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.

Tomato sauce:

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

Cook's Note

I find that tinned tomatoes are better for a sauce that needs cooking for a long time. Fresh tomatoes are good if one is not cooking them for a long time.

IDEAS YOU'LL LOVE

Polpette Di Acciughe: Anchovy Meatballs

Recipe courtesy of David Rocco

Polpette alla Cantinella

Recipe courtesy of Basilio Avitabile

Polpette alla Napoletana

Recipe courtesy of Mario Batali

Polpette Di Peppe

Recipe courtesy of David Rocco

Meatless Meatballs: Polpette di Lupo

Recipe courtesy of Mario Batali

Polpette di Vittorio: Vittorio's Meatballs

Recipe courtesy of David Rocco

Eggplant "Meatballs"---Polpette di Melanzane

Recipe courtesy of Mario Batali

Minestra with Beef and Pork Polpette

Recipe courtesy of Rachael Ray

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c