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Polpette (meatballs) were fame favourite in our household when we were children. My mother shaped the ground meat
mixture in her hands & whoever was watching her do it often got roped in too!
This dish originated in the Convents of Campania.
INGREDIENTS
Serves 4
1 lb 2 oz/510g Lean Ground Beef or Lean Ground Pork Mince
Handful of Flat Leaf Parsley, leaves picked & chopped
1 Large Egg, lightly beaten
1 Garlic Clove, finely chopped
1 oz/45g freshly grated Parmesan Cheese
1 oz/45g Raisins (optional)
1 oz/45g Pine Nuts (optional)
Light Olive Oil for frying
1 Small Onion, finely chopped
1 Bottle Fattoria Terranova Tomato Passata 20 fl oz/625ml
Salt & Freshly Ground Black Pepper
To Prepare
Soak the bread in a little milk. Squeeze the bread gently to remove excess liquid & place in a bowl with
the ground beef/pork, parsley & garlic. Mix well & add the egg, Parmsean, (raisins & pine nuts if
required) and season with salt & black pepper.
Shape into meatballs & fry in plenty of hot oil in a large frypan over medium heat for about 10 minutes.
Keep turning the meatballs to prevent them from sticking to the bottom of the pan.
Remove from the pan, drain on paper towels & set aside. Make the tomato sauce by sweating an onion in
a little olive oil in a heavy pan until the onion is soft. Add the tomatoes & season with salt & black pepper.
Transfer the meatballs to the sauce & cook for 15 minutes to ensure that the meatballs heat through.
Polpette Alla Napoletana
Meatballs Neapolitan Style
J UL
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June 19, 2014 9:03 am

I'm Luigi "The Master" Di Caprio.
Buon appetito!
What's your 'Game of Thrones'
warrior name? fb.me/6uQe8tEPn
June 18, 2014 10:13 pm
Using @fatterranova spaghettata
oil to baste the chicken, che bel
Profumo! #mangiabene
pic.twitter.com/pylldDabEm
June 15, 2014 3:51 pm
Phew!
June 15, 2014 12:58 am
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Campani a Wi nes Li mi ted 2013. Regi stered Offi ce: 8 West Street, Dormansl and, Surrey RH7 6QW. Regi stered i n Engl and No: 7693914. VAT GB 120 9878 03