Polpettini alla Napoletani
These meatballs are incredibly easy to make and perfect for feeding a crowd. Instead of frying or browning, I poach them from a raw state in San Marzano tomato sauce. The result is an incredibly moist and succulent meatball with a delicate texture.
Ingredients
- Extra virgin olive oil
- Salt
- 2 (28-oz) cans whole San Marzano tomatoes, crushed by hand
- 3 pounds ground heritage pork
- 3 whole eggs
- ½ cup fresh ricotta
- 2.5 cups fresh bread crumbs
- 2 tablespoons fennel seeds, lightly toasted
- Chili flakes (2-3 tablespoons)
- Parmigiano Reggiano for grating
- 3 cloves garlic, sliced thinly
Instructions
- Place pork in a large bowl. Mix eggs and ricotta in a separate bowl, then add to pork with all other ingredients and 2-3 tablespoons salt.
- Mix with hands until well combined and evenly distributed. Form into balls and place on a platter.
- Heat olive oil in a large Dutch oven over high heat with garlic. Sweat garlic 20-30 seconds, turn off heat.
- Wait 1 minute, then add all crushed tomatoes. Turn heat to high, season with salt.
- Once bubbling, turn to medium. Carefully add meatballs.
- Simmer gently 12-15 minutes per side until just cooked through.
- Serve with Parmigiano Reggiano and sauce spooned over each plate. Or toss with best quality bucatini.
💡 James' Tip
Poaching the meatballs in sauce instead of frying keeps them incredibly moist and tender. The ricotta and fresh breadcrumbs are essential for that delicate texture.
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