ENT: Neapolitan Meatballs
Source of Recipe
Naples at Table by Arthur Schwartz
Recipe Introduction
A great meatball recipe!
* Exported from MasterCook *
Neapolitan Meatballs
Recipe By : Arthur Schwartz
Serving Size : 4 Preparation Time :0:00
Categories : Beef ground, Italian, Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups dried crustless bread -- cut into 1-1/2-inch
-- cubes before measuring
1 1/4 pounds ground lean beef
3 eggs -- beaten
2 large garlic cloves -- finely minced
1/2 cup grated pecorino cheese* -- loosely packed
1/4 cup parsley -- finely cut
-- and loosely packed
1/3 cup pine nuts
1/3 cup raisins
1 teaspoon salt
1/2 teaspoon black pepper -- freshly ground
1/4 cup vegetable oil
1 quart homemade tomato sauce
*This is also known as Romano cheese.
Soak the bread in cold water. Meanwhile, in a large mixing bowl, combine, but do not yet mix, the remaining ingredients, except the oil and tomato sauce.
Squeeze the bread by fistfuls to drain it, then break it up into the bowl. First with a fork, then with your hands, blend the mixture very well, squishing it in your hands to make sure the bread blends with the meat. Do not worry about handling the meat too much.
With your hands moistened in cold water, roll the mixture between your palms into 12 meatballs, each using about 1/3 cup of meat.
Heat the oil in a 10-inch skillet over medium to medium-high heat. When a drop of water sizzles immediately, it's hot enough for the meatballs. Gently place them in the pan and as soon as the first side looks brown, using a metal spatula, dislodge them and turn to another side. As the cooking side browns well, continue rotating the meatballs -- I find a combination of a wooden spoon and a spatula/hamburger turner does the job best. After about 10 minutes the meatballs should be well browned but will be slightly rare in the center.
If serving the meatballs without sauce, lower the heat slightly and continue to cook, rotating the meatballs regularly, for another 5 to 8 minutes. Serve immediately. If serving the meatballs with sauce, place them in the sauce now and simmer gently for 15 minutes. They may be held, but are best when served within an hour.
Cuisine:
"Italian"
Source:
"Naples at Table"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
Yield:
"12 meatballs"
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