Polpette Napoletane Neapolitan Meatballs
Polpette Napoletane, or Neapolitan meatballs, are a hearty and flavorful dish that embodies the soulful cuisine of southern Italy. These tender, golf-ball-sized meatballs are crafted with a perfect blend of ground beef and pork, enriched with breadcrumbs soaked in milk, grated Parmesan, and fresh parsley for an authentic burst of flavor. Cooked to golden perfection, they gently simmer in a robust tomato sauce infused with garlic, onion, and aromatic basil to create a melt-in-your-mouth experience. Perfect for pairing with crusty bread, al dente pasta, or creamy polenta, this classic Italian recipe is a true comfort food and a standout centerpiece for family dinners or special occasions. Whether you're seeking traditional Italian flavors or a comforting homemade meal, Polpette Napoletane delivers timeless satisfaction.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 100 ml Milk
- 60 grams Parmesan cheese, grated
- 2 large Eggs
- 1 clove Garlic clove, minced
- 3 tablespoons Fresh parsley, chopped
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 medium White onion, finely diced
- 6 leaves Fresh basil leaves
- 250 ml Water
- 1 teaspoon Extra salt (for sauce)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, eggs, minced garlic, parsley, salt, and black pepper.
Mix the ingredients gently with your hands until well combined, but do not overwork the mixture to keep the meatballs tender.
Shape the mixture into meatballs, roughly the size of a golf ball, and place them on a tray or plate. You should get approximately 20 meatballs.
In a large skillet or heavy-bottomed pan, heat the olive oil over medium heat. Fry the meatballs in batches, turning occasionally, until they are browned on all sides. Remove the meatballs and set them aside.
In the same skillet, add the diced onion and sauté over medium heat until softened and translucent, about 5 minutes.
Stir in the tomato paste and cook for an additional 1-2 minutes to bring out its flavor.
Add the crushed tomatoes, water, fresh basil leaves, and one teaspoon of salt. Stir everything together and bring the sauce to a gentle simmer.
Return the meatballs to the skillet, nestling them into the sauce. Cover the pan with a lid and let the meatballs cook gently in the sauce for 40-45 minutes, stirring occasionally, until the meatballs are cooked through and tender.
Taste the sauce and adjust the seasoning with additional salt if needed.
Serve the Polpette Napoletane hot, with crusty bread, pasta, or polenta. Garnish with additional Parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
3257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 955 mg | 318% | |
| Sodium | 8508 mg | 370% | |
| Total Carbohydrate | 143.9 g | 52% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 53.5 g | ||
| Protein | 189.5 g | 379% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 1259 mg | 97% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4286 mg | 91% | |
*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.
