Neapolitan Meatballs: Polpette alla Napoletana (Mario Batali) Recipe
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Directions:
- In a shallow bowl, soak the bread cubes in enough water to cover. Remove the bread cubes and squeeze by hand to wring excess moisture.
- In a large bowl, combine the bread, beef, eggs, garlic, pecorino, parsley, pine nuts, salt, and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 12 to 15 meatballs, each of a size somewhere between a tennis ball and a golf ball.
- In a large, heavy-bottomed skillet, heat the oil until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes per batch. Serve warm or at room temperature, note that Italians would rarely serve meatballs with pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 629.09 Kcal (2634 kJ) | ||
| Calories from fat | 307.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.19g | 53% | |
|---|---|---|---|
| Cholesterol | 152.42mg | 51% | |
| Sodium | 998.35mg | 42% | |
| Potassium | 346.61mg | 7% | |
| Total Carbs | 50.87g | 17% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 38.56g | 77% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 2.7mg | 15% | |
| Calcium | 148.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 222.6 Kcal (932 kJ) | ||
| Calories from fat | 108.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.1g | 53% | |
|---|---|---|---|
| Cholesterol | 53.93mg | 51% | |
| Sodium | 353.25mg | 42% | |
| Potassium | 122.64mg | 7% | |
| Total Carbs | 18g | 17% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 13.64g | 77% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1mg | 15% | |
| Calcium | 52.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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