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Polpette alla Napoletana
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Polpette alla Napoletana are traditional Neapolitan meatballs made from a mix of minced beef, pork, breadcrumbs, garlic, and Pecorino cheese. These flavourful meatballs are simmered in a rich tomato sauce and often served with pasta or as a hearty main course, embodying the robust and comforting flavours of Southern Italian cuisine.
Ingredients
Method
Ingredients
- 3 tbsp Napolina olive oil
- 1 brown onion, finely chopped
- 1 tbsp Bart garlic paste
- 2 tbsp Napolina tomato puree
- 500g Napolina passata
- 1 tbsp Bart mediterranean seasoning
- 75g panko breadcrumbs
- 75ml milk
- 1 egg
- 50g finely grated pecorino cheese, plus more to serve
- Salt and pepper
- 250g beef mince, minimum 10% fat
- 250g pork mince, minimum 10% fat
Method
1. Heat 2 tbsp of the oil in a large frying pan. Tip in the onion and fry for 5 minutes, stirring often.
2. Stir in the garlic paste and fry for a further 30 seconds. Remove half the onions from the pan and set aside.
3. Stir the tomato puree into the onions and fry for 1 minute before stirring in the passata and Mediterranean seasoning before simmering on a very low heat whilst you prepare the meatballs. Stir occasionally.
4. Set the grill to high and line a grill pan with tin foil.
5. In a large bowl mix together the breadcrumbs and milk. Sit for 2 minutes before tipping in the cooked onion, Pecorino, egg, 1 tbsp olive oil, and season well with salt. Mix.
6. Add in the pork and beef and mix well with your hands. Roll into 16 balls and grill on wire rack until golden, around 10 minutes.
7. Add the meatballs to the sauce and mix well to coat in the sauce. Increase the heat to medium-low, cover, and cook for 5 minutes.
8. Serve with an extra grating of pecorino.
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