Polpette Napoletane (neapolitan Meatballs)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 slices day-old bread, crusts removed
• 1 cup milk
• 1 bunch fresh parsley, finely chopped
• 1 minced garlic clove
• 8 ounces ground beef
• 8 ounces ground lamb
• 2 eggs
• 2 ounces grated parmesan cheese
• salt and black pepper, to taste
• 3 ounces fresh mozzarella balls, chopped in small pieces
• 1 cup unseasoned breadcrumbs
• extra virgin olive oil, for frying

Recipe

• 1 in a small bowl, place the bread; cover with milk and leave to soak.
• 2 chop parsley and garlic together.
• 3 squeeze milk out of the bread and add to meat along with parsley and garlic in a large mixing bowl.
• 4 mix ingredients together, then add eggs and mix again.
• 5 add parmesan cheese and season with salt and pepper to taste.
• 6 shape meatballs, make a hole in the top and insert a small piece of mozarella.
• 7 cover over mozzarella, then roll meatballs in bread crumbs.
• 8 fry in heated olive oil for 5 minutes, then turn over.
• 9 when golden brown and crusty on both sides, remove from pan and drain on paper towels.
• 10 add meatballs to your favorite tomato sauce and cook very slowly for 45 minutes on low heat.