Italian · Dinner
Neapolitan Beef and Pork Meatballs
Polpette al Sugo Napoletano
A Neapolitan home-cooking staple of tender beef and pork meatballs bound with bread soaked in milk and grated pecorino, browned and finished in a slow tomato sauce, served with the gravy and crusty bread.
$
20 minsPrep
45 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
520Calories
32gProtein
24gFat
38gCarbs
4gSugar
2gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Soak torn bread in 120ml milk for 5 minutes until soft, squeeze gently. Combine soaked bread, ground beef, pork, eggs, 40g Pecorino, minced garlic, parsley, 1/2 tsp salt, pepper, and nutmeg in a bowl. Mix gently with hands until just combined. Wet hands and roll into 16 even 4cm meatballs.
2
Sear
Heat 4 tbsp olive oil in a large skillet over medium-high heat. Add smashed garlic, cook 30 seconds until fragrant. Working in batches if needed to avoid crowding, add meatballs in a single layer, brown 4–5 minutes, turning every minute until all sides are browned. Meatballs will not be cooked through yet. Transfer seared meatballs to a plate.
3
Simmer
Pour passata and water into the skillet, scraping up any browned bits. Add basil, 1/4 tsp salt, pepper, and sugar. Return meatballs to the pan and bring to a bare simmer. Reduce to low heat, cover partially, and simmer 25–30 minutes, basting meatballs with sauce every 8 minutes until sauce thickens and meatballs cook through. Discard smashed garlic and taste, adjusting seasoning.
4
Plate
Spoon meatballs and sauce into warm bowls. Tear crusty bread alongside. Finish with grated Pecorino and torn basil. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) ground beef chuck
- 120g (4.2 oz) ground pork shoulder
- 60g (2.1 oz) stale white bread
- 120ml (1/2 cup) whole milk
- 2 eggs
- 40g (1.4 oz) Pecorino Romano
- 4 garlic cloves
- 2 tbsp flat-leaf parsley
- 0.5 tsp fine sea salt
- 0.25 tsp black pepper
- Pinch grated nutmeg
- 4 tbsp olive oil
- 600g (21.2 oz) tomato passata
- 1 small basil sprig
- 0.25 tsp black pepper
- Pinch sugar
- 200ml (3/4 cup + 1 tbsp) water
- 120g (4.2 oz) crusty country bread
- Extra Pecorino Romano