polpette alla napoletana - meatballs neapolitan style _ campania food & winecampania food & wine

8/12/2019 Polpette Alla Napoletana - Meatballs Neapolitan Style _ Campania Food & WineCampania Food & Wine

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Polpette (meatballs) were fame favourite in our household when wewere children. My mother shaped the ground meat

mixture in her hands & whoever was watching her do it often got roped in too!

This dish originated in the Convents of Campania.

INGREDIENTS

Serves 4

1 lb 2 oz/510g Lean Ground Beef or Lean Ground PorkMince

Handful of Flat Leaf Parsley, leaves picked & chopped

1 Large Egg, lightly beaten

1 Garlic Clove, finely chopped

1 oz/45g freshly grated Parmesan Cheese

1 oz/45g Raisins (optional)

1 oz/45g Pine Nuts (optional)

Light Olive Oil for frying

1 Small Onion, finely chopped

1 Bottle Fattoria Terranova Tomato Passata20 fl oz/625ml

Salt & Freshly Ground Black Pepper

To Prepare

Soak the bread in a little milk. Squeeze the bread gently to remove excess liquid &place in a bowl with

the ground beef/pork, parsley & garlic. Mix well & addthe egg, Parmsean, (raisins& pine nuts if

required) and season with salt & black pepper.

Shape into meatballs & fry in plenty of hot oil in a large frypan over medium heat for about 10 minutes.

Keep turning the meatballs to prevent them from sticking to the bottom of the pan.

Remove from the pan, drain on paper towels & set aside. Make the tomato sauce by sweating an onion in

a little olive oil in a heavy pan until the onion is soft. Add the tomatoes & season with salt & black pepper.

Transfer the meatballs to the sauce & cook for 15 minutes to ensure that the meatballs heat through.

Polpette AllaNapoletanaMeatballs Neapolitan Style

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