Polpette Alla Napoletana (Meatballs)

Polpette Alla Napoletana (Meatballs)

Polpette Alla Napoletana (Meatballs)



Servings:
6 to 8 Servings
Quantity
Ingredients
FOR THE MEATBALLS:
2 pounds
Ground beef
4 each
Eggs
1 cup
Parmesan cheese, grated
1 cup
Bread crumbs (soaked in milk)
1/2 cup
Milk
1/2 teaspoon
Kosher salt
1/4 teaspoon
Black pepper
1 tablespoon
Fresh Italian parsley, chopped
1/4 cup
Olive oil
FOR THE SAUCE:
2 tablespoons
Olive oil
1/4 cup
Brown onion, finely chopped
2 cloves
Garlic, finely chopped
2, 28 oz cans
Carmelina ‘e…San Marzano® Italian Whole Peeled Tomatoes in Puree
To taste
Kosher salt
To taste
Black pepper
1 pound
Rigatoni (dry), or favorite pasta
1 tablespoon
Fresh basil, chiffonade
Garnish
Parmesan cheese

 

For the Meatballs: In a large bowl, mix together the ground beef, eggs, Parmesan cheese and bread crumbs soaked in milk. Add salt and pepper, parsley; mix thoroughly and refrigerate for 30 minutes. Shape the meatballs into desired portions; about 2 ounces each.  In a large saucepan, heat 1/4 cup oil over high heat.  Carefully sear all of the meatballs, for about two minutes so that they are browned all over. Set aside.

 For the Sauce: In a large sauce pan, heat oil over medium heat. Add onions and garlic, and sauté for about 5 minutes.  Add Carmelina…’e San Marzano® Italian Whole Peeled Tomatoes in Puree and season to taste with salt and pepper. Bring sauce to a boil and then reduce heat to a simmer. Continue cooking sauce semi-covered and over low heat for 20 minutes.  Remove sauce from heat and carefully blend the sauce with a hand blender.  Adjust the seasoning with salt and pepper to taste if needed. Return the meatballs to the sauce and continue simmering over low heat for an additional 30 minutes.  Serve the meatballs and sauce over rigatoni or your favorite pasta (cooked al dente).  Garnish with fresh basil and Parmesan cheese.  Enjoy!