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Neapolitan meatballs are a traditional Neapolitan dish, a variation on the classic meatballs in sauce. These juicy pieces of meat, stale bread, parsley and pecorino cheese are enriched with raisins and pine nuts, first fried and then cooked in a rich tomato sauce. In Neapolitan households they are the second Sunday dish par excellence, a symbol of grandmothers' cooking and an indispensable comfort food for all ages.
Each family keeps its own version, but today we present you with an infallible recipe that is accessible to everyone and that will immediately take you back to your childhood memories and the smells of the past. To prepare them, simply mix the minced veal and pork, eggs, grated pecorino cheese, chopped parsley, a pinch of salt, pepper and stale bread, softened in warm milk and then gently squeezed. Finally, add the raisins, whose sweetness will offset the saltiness of the cheese, and the toasted pine nuts, for an irresistible crunchy touch.
Once the meatballs are formed, they are first covered in flour and then dipped in plenty of peanut oil until golden brown, so that the juices are preserved. Finally, they are dipped in tomato puree to cook them slowly over a low heat, making them soft and juicy. Serve them at the table with a few slices of good coffee bread, so that you can do the inevitable mopping up; the sauce can also be reused to flavour pasta, creating a tasty starter that will delight both adults and children.
For an impeccable result, choose a mixed minced meat that is not too lean; the fat will make them soft. Also, use only the crumbs of old bread and opt for good quality puree. If you wish, you can replace the pecorino with Parmesan, Caciocavallo or another old cheese.
With our dosages you will get about 30 meatballs (purpett ca’ sarz), enough to satisfy the taste buds of the whole family. If you want, you can make a lot of them and keep them in the fridge. They will be even tastier the next day.
Discover how to make Neapolitan meatballs by following the step-by-step procedure and advice. If you liked this recipe, you can also try Neapolitan braciole, Neapolitan ragù and baked pasta.
How to make Neapolitan meatballs
Step 1
Soak the stale bread in warm milk and leave it to soak for about ten minutes. Then squeeze it gently to remove the excess moisture.
Step 2
In a large bowl, mix the mixed veal and pork mince, the squeezed bread, the eggs, salt and pepper.
Step 3
Add the fresh parsley and grated pecorino.
Step 4
Mix all ingredients together until smooth.
Step 5
Soak the raisins in cold water for 10 minutes and then squeeze them out well. Roast the pine nuts in a hot pan for a few moments until golden brown. Add the pine nuts and raisins to the minced meat mixture.
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