By Christopher Kimball | Christopher Kimball’s Milk Road
Naples could also be well-known for its pizza, however the meatballs are simply as deserving of worldwide acclaim. Huge orbs of floor beef are set in a shallow pool of ragù, crimson and glistening, and are served as typically alongside pasta as with out. Regardless of their spectacular measurement, they’re mild and ultra-tender, because of a excessive ratio of bread to meat.
On this recipe from our newest cookbook, ” Milk Road Backroads Italy, ” we use Japanese panko breadcrumbs, which have a impartial taste and a light-weight and fluffy however coarse texture. It enormously streamlines the meatball-making course of, eliminating the necessity to take away the crusts from contemporary bread, soak it in water and squeeze out extra moisture. Panko solely must be moistened with water and it’s prepared to make use of.
Don’t be shy about mixing the panko-meat combination together with your palms. It takes a couple of minutes to work the combination collectively till homogeneous. To assist the meatballs preserve their form, chill them for 15 to twenty minutes earlier than baking.
Neapolitans serve their meatballs with a fundamental tomato sauce they confer with as “ragù.” After baking, be sure you let the meatballs relaxation for about 10 minutes earlier than including them to the sauce. Pecorino is used two methods on this recipe. A piece is simmered within the sauce, and a portion is grated each in and over the meatballs. Serve with heat, crusty bread or pasta alongside. Although the latter isn’t conventional, it makes a fantastic accompaniment.
Neapolitan Meatballs with Ragù
Begin to end: 50 minutes Servings: 6 to eight
Elements: 4 tablespoons extra-virgin olive oil, divided, plus extra to serve 1 giant yellow onion, finely chopped
Kosher salt and floor black pepper
6 medium garlic cloves, finely grated
1½ teaspoons crimson pepper flakes, divided
6½ ounces (2½ cups) panko breadcrumbs
3 ounces pecorino Romano cheese, 2 ounces finely grated (1 cup), 1 ounce as a piece, plus extra grated, to serve
1 giant egg, plus 1 giant egg yolk, overwhelmed collectively
1½ kilos 90 p.c lean floor beef
Two 28-ounce cans entire peeled tomatoes
6 to eight giant basil leaves
Instructions
Warmth the oven to 475°F with a rack within the center place. Line a rimmed baking sheet with kitchen parchment and mist with cooking spray. In a big Dutch oven over medium-high, warmth 2 tablespoons of the oil till shimmering. Add the onion and ¼ teaspoon salt, then cook dinner, stirring sometimes, till softened, about 5 minutes. Add the garlic and 1 teaspoon of the pepper flakes; cook dinner, stirring, till aromatic, about 30 seconds. Take away from the warmth, then switch half of the onion combination to a big bowl.
In a medium bowl, mix the panko and 1¼ cups water; press the panko into the water and let stand till absolutely softened, about 5 minutes. Mash together with your palms to a clean paste, then add to the bowl with the onion combination. Utilizing a fork, combine till effectively mixed and clean. Stir within the grated cheese, overwhelmed eggs, remaining 2 tablespoons oil, ¾ teaspoon salt and a couple of teaspoons black pepper. Add the meat and blend together with your palms till fully homogeneous.
Utilizing a ½-cup dry measuring cup, divide the combination into 8 parts. Utilizing your palms, form every right into a compact ball and place on the ready baking sheet, spacing them evenly aside. Refrigerate uncovered for 15 to twenty minutes. Re-shape the meatballs if they’ve flattened barely, then bake till flippantly browned, about 20 minutes. Let cool on the baking sheet set on a wire rack for about 10 minutes.
Whereas the meatballs cook dinner, in a meals processor or blender, puree the tomatoes with their juices one can at a time, till clean, about 30 seconds, transferring the puree to a big bowl. Return the Dutch oven to medium and warmth the remaining onion combination, stirring, till warmed via, about 2 minutes. Stir within the tomatoes, remaining ½ teaspoon pepper flakes, the basil and the chunk of cheese. Deliver to a simmer over medium-high and cook dinner, stirring sometimes, till barely thickened, about quarter-hour. Style and season with salt and pepper.
Utilizing a big spoon, fastidiously switch the meatballs to the sauce, then, utilizing 2 spoons, flip every to coat. Deliver to a delicate simmer, then scale back to medium-low, cowl and cook dinner for five minutes. Take away the pot from the warmth and let stand, lined, for about 5 minutes to permit the meatballs to agency up barely. Take away and discard the pecorino chunk. Serve with extra grated cheese.
EDITOR’S NOTE: For extra recipes, go to Christopher Kimball’s Milk Road at 177milkstreet.com/ap
Initially Revealed: April 2, 2025 at 5:39 PM PDT
