Danielle McCarthy

Neapolitan meatballs

What better side dish or pasta topping is there than good, old-fashioned meatballs? These deliciously seasoned Neapolitan meatballs will take your tastebuds on a journey.

Serves: 4

Ingredients:

• 1 kg minced beef
• 1 egg
• 1 garlic clove, grated
• 15 g salt
• Black pepper, to taste
• 30 g grated parmesan cheese
• Pinch of oregano
• 200 ml milk
• 50 g breadcrumbs
• ¼ bunch freshly chopped parsley
• Napoli sauce, to serve

Method:

1. Preheat the oven to 220°C. Line a baking tray with baking paper.
2. Place all of the ingredients in a large mixing bowl. Mix well using your hands. Roll the mixture into balls (about 100 g each). Wet your palm with a drop of water to help with the rolling.
3. Place each ball on the baking paper and bake for approximately 20 minutes.
4. In a pot, heat the Napoli sauce over medium heat. Carefully place the meatballs in the pot and continue to cook over low heat for 45 minutes. Serve hot with toasted bread.

This is an extract from Food of Naples by Johnny Di Francesco, New Holland Publishers RRP $45.00, available from all good bookstores or online. 

Tags:

food, recipe, Meatballs, neapolitan