Recipes For 2011

Neopolitan Meatballs

Meatballs/images/300/NeopolitanMeatballs.jpg

Also known as Polpette Napoletane

  • 2 slices stale white bread, crusts removed
  • 1 cup milk
  • 1 small bunch flat leaf parsley, finely minced
  • 1 clove garlic finely minced
  • 1 lb.. ground meat (meatloaf mix - 1/3 beef, 1/3 pork, 1/3 veal)
  • 2 fresh eggs
  • 2 oz. parmesan cheese
  • salt and pepper
  • small cubes of mozzarella
  • unseasoned bread crumbs
  • oil for frying
  • tomato sauce of choice

Soak bread in milk for 2 minutes. Squeeze out as much liquid as possible and shred the bread. Mix the meat, parsley and garlic, eggs, cheese and salt and pepper, blending well. Shape into meatballs, make an indentation into center of meatball and place one small cube of cheese inside and seal. Roll in breadcrumbs.

Fry meatballs in oil until browned. Place meatballs in a shallow baking dish which has approximately 2 cups of tomato sauce. Place 1-1/2 cups of shredded mozzarella on top and bake at 350 for 15-17 minutes or until down.

Serve with your favorite pasta.