Neapolitan Meatballs - {Polpette Alla Napolitana}

Recipe Ingredients

3 cups	711ml	Day-old bread - cut 1" cubes
1 cup	237ml	Milk
3/4 lb	340g / 11oz	Ground veal
3/4 lb	340g / 11oz	Ground pork
3		Eggs - beaten
1/4 cup	10g / 0.4oz	Finely-chopped flat-leaf parsley
6 tablespoons	90ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
6 cups	1422ml	Basic Tomato Sauce - (see recipe)

Recipe Instructions

In a shallow bowl, soak the bread cubes in the milk for a minute or two. Using your hands, break apart the bread into small pieces.

In a large bowl, combine the veal, pork, eggs, bread and milk, parsley, and salt and pepper.

In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking. Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.

Add the Basic Tomato Sauce and reduce the heat to a simmer. Cook all the meatballs for 30 minutes. Set aside and allow to cool; save the sauce for spaghetti.

This recipe yields 4 to 6 servings.

Source:
MARIO EATS ITALY with Mario Batali - (Show # IT-1B07) - from the TV FOOD NETWORK

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