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Polpette alla Napoletana
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.
Method
- Heat 2 tbsp of the oil in a large frying pan. Tip in the onion and fry for 5 minutes, stirring often.
- Stir in the garlic paste and fry for a further 30 seconds. Remove half the onions from the pan and set aside.
- 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.
- Set the grill to high and line a grill pan with tin foil.
- 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.
- 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.
- 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.
- Serve with an extra grating of pecorino.
