The meatballs are an ancient Neapolitan preparation handed down by grandmothers. Their characteristic is to contain in the dough, in addition to the classic ingredients, pine nuts and raisins, ingredients widely used in the traditional cuisine of southern Italy. Their taste and texture are very particular, with an undoubtedly interesting flavor. This addition of ingredients will certainly be very welcome to those who love to vary their cuisine at the table. Try them!
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Ingredients:
- MINCED BEEF 400 gr
- BREADCRUMBS 150 gr
- EGGS 1
- PARMESAN CHEESE 80 gr
- 1 sprig PARSLEY
- CLOVE OF GARLIC 1
- SALT TO taste
- BLACK PEPPER TO taste
- BUTTER or lard – 10 gr
- RAISINS 60 gr
- PINE NUTS 20 gr
- TOMATO PUREE 400 gr
- Small ONION – 1
- EXTRA VIRGIN OLIVE OIL (EVO) 4 tablespoons
- OIL FOR FRYING TO taste
Equipment:
- PAN
Preparation:
- When you want to prepare Neapolitan meatballs first of all: soak the bread in a container, squeeze it well and collect it in a bowl with the minced meat. Prepare a fairly fine mince of garlic and parsley and add it to the bowl together with the meat and bread. Add the egg to the dough, season with a pinch of salt and ground pepper, then add the hand-chopped butter, raisins, pine nuts and season the dough further with a generous handful of grated Parmesan. Work the mixture well with your hands, in such a way as to mix all the ingredients well together, in such a way as to form a unique and above all compact dough.
- Once the dough is ready, take small portions of dough and form the meatballs. Bring the frying oil to temperature in a pan, as soon as the oil has reached the desired temperature, dip the meatballs into the boiling oil and let them cook well on all sides, until they are lightly browned. As soon as the desired cooking is reached, drain them on a colander, leave to remove all the excess oil and temporarily keep them aside.
- Prepare a tomato sauce in a large saucepan. Finely chop an onion and put it to dry in a pan with a drizzle of extra virgin olive oil. Add the tomato puree to the pan and adjust the sauce with a pinch of salt. As soon as the sauce is slightly reduced, add the meatballs to the sauce and let them flavor well for at least 10. After the indicated time, immediately serve the hot Neapolitan meatballs.
