Polpette Alla Napoletana (Neapolitan Meatballs)

Ingredients

• 3 cups day old bread, cut into 1 inch cubes
• 1 1/4 lbs ground beef
• 3 eggs, beaten
• 3 cloves garlic, minced
• 3/4 cup grated pecorino cheese
• 1/4 cup finely chopped Italian parsley
• 1/4 cup pine nuts, baked for 8 minutes in a 400 degree oven
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 1/2 cups basic tomato sauce (recipe # 57352)

Directions

1. 1

   In a shallow bowl, soak the bread cubes in water to cover for a minute or two.

2. 2

   Drain the bread cubes and squeeze with your fingers to press out the excess moisture (make sure you do this well).

3. 3

   In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, parsley, toasted pine nuts, salt and pepper, and mix with your hands to incorporate.

4. 4

   With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larer than a golf ball.

5. 5

   In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.

6. 6

   Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.

7. 7

   Add the tomato sauce and reduce the heat to a simmer.

8. 8

   Cook all the meatballs for 30 minutes.

9. 9

   Set aside and allow to cool; save the sauce for another use.