Polpette Alla Napoletana Neapolitan Meatballs
Indulge in the comforting flavors of southern Italy with Polpette Alla Napoletana, or Neapolitan Meatballs, a classic dish that brings homemade goodness to your table. These tender, flavor-packed meatballs are made with a blend of ground beef and pork, soaked breadcrumbs for extra moisture, and a hint of Parmesan cheese and fresh parsley for a savory, herbaceous touch. After being browned to perfection, they are simmered in a rich tomato passata sauce infused with garlic, onions, oregano, and a bay leaf for depth of flavor. Perfectly balanced between rustic and refined, this Italian favorite is ideal served over spaghetti or paired with crusty bread to soak up the luscious sauce. Whether it's for a cozy family dinner or a special occasion, this hearty recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 100 g Breadcrumbs
- 120 ml Milk
- 2 large Eggs
- 50 g Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- 2 cloves Garlic, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 800 ml Tomato passata
- 1 medium Onion, finely chopped
- 1 tsp Dried oregano
- 1 leaf Bay leaf
Instructions
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to soak.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, eggs, Parmesan cheese, parsley, minced garlic, salt, and black pepper. Mix everything well until fully combined, but do not overmix to avoid tough meatballs.
Using your hands, shape the mixture into meatballs roughly the size of a golf ball. You should get about 16-20 meatballs.
Heat the olive oil in a large skillet or shallow pot over medium heat. Working in batches, sear the meatballs until browned on all sides, about 2-3 minutes per side. Transfer the browned meatballs to a plate and set aside.
In the same skillet, add the chopped onion and sauté until softened, about 5 minutes. Add the tomato passata, oregano, and bay leaf. Stir to combine and bring the sauce to a simmer.
Carefully return the browned meatballs to the skillet, nestling them into the sauce. Cover with a lid and simmer on low heat for 40-50 minutes, stirring occasionally to ensure even cooking.
Taste the sauce and adjust the seasoning with more salt and pepper, if needed. Discard the bay leaf before serving.
Serve the Polpette Alla Napoletana hot, either on their own with crusty bread or over a bed of spaghetti for a complete meal.
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 4249 mg | 185% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 49.8 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1107 mg | 85% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4630 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
