Polpette Napoletane Food

POLPETTE NAPOLETANE (NEAPOLITAN MEATBALLS)

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.

POLPETTE ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)

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.

POLPETTE

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

Steps:

• Preheat the oven to 400 degrees.
• Heat the milk in a small pan until warm but not scalded. Turn off the heat. Place the bread in the milk and let sit to absorb the milk, turning once, about 1 minute per side. Remove the bread to a board, finely chop it, and place the bread in a large bowl.
• Add the pork, veal, mortadella, onion, parsley, cheese, nuts, garlic, eggs, wine, salt, and pepper to the bread. Using your hand, mix to combine completely. Form into an oval-shaped loaf and place in a large baking dish. Cook for 55 minutes. Let rest 10 minutes before serving.