Neapolitan Meatballs: Polpette alla Napoletana

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Just made my Italian husband very happy! He said the meatballs were better than Nana's, Mom's, and Danny Devito's Restaurant. High praise indeed. I loved the pine nuts. They added another depth of flavor. These are the new gold standard! I almost hated to put them in a sauce for fear of losing that yummy crispy outside.

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Forget the rest - this will become your favorite meatball recipe! Texture and flavor out of this world whether you fry or bake. Will transform your basic pasta sauce into something delectable. I triple for leftover meatball subs - tender and juicy. I don't use the pine nuts. Cannot believe this only has 10 reviews - I guess this gem is still a secret! Made at least 4 times now.

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Family said these were very good (i'm a veg head. Followed other reviewers advice & baked them in the oven then tossed them in my sauce (made my beloved version. I have made a lot of meatballs in the past & these were by far the easiest to make and baking them saved a lot of time & greasy mess. I made extra & froze them for future dinners.

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Wow. These rated an "as good as mine" comment from a friend from Umbria. I drop them into the sauce, cover and cook for 30 minutes and they're perfect every time.

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i will make these every time i want meatballs so delicious

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Perfect taste and texture. I use 93% lean ground beef and put it directly into the gravy ( sauce and it cooks perfectly with very little fat in sauce, and gives the sauce a great, beef taste. We love Mario. ... We are just not worthy ...

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This is the only way I will make my meatballs!! I love them!!! The only thing I do differently is I bake them instead of frying.

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Just like the other reviews, I agree this recipe is a winner! The only problem I had was with getting the meat to cook all the way through. They were still raw in the center. I made the second batch smaller and that solved it. I will try baking them next time like one of the other reviewers did.

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I've made this receipe 4 times now and my friends go nuts over this receipe. Following this receipe exactly - it's the best meatballs I ever tasted.

Thru experimentation on this receipe, I have found it does taste best with Pecorino Romano. Mixed review are the pine nuts - I love the taste and texture, my wife can't stand the texture as it adds a slight crunchiness to the meatballs. I prefer to bake the meatballs at 375 for 10min rather than frying them. It seems to be faster, and easier to deal with in the kitchen. I also found I significantly prefer the Italian flat leaf parsley instead of the curly parsley.

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I just made these for the first time and they turned out wonderful! I had about 1.5 pounds of meat and it still worked out! I also used aged parmesan because I didn't have pecorino.

Great recipe :