Serves: 6
Total Calories: 480
1 Prepare the ragù or sauce, if necessary. Then, in a large bowl, combine the beef, eggs, garlic, cheese, bread crumbs, parsley, and salt and pepper to taste. With your hands, thoroughly mix together all of the ingredients.
2 Rinse your hands with cool water to prevent sticking, then lightly shape the mixture into 2-inch balls. (If you are making meatballs to use in lasagne or baked ziti, shape the meat into tiny balls the size of a small grape.)
3 Heat the oil in a large heavy skillet over medium heat. Add the meatballs and fry them until nicely browned on all sides, about 15 minutes. (Turn them carefully with tongs.) Transfer the meatballs to a plate.
4 Transfer the meatballs to the pan of ragù or tomato sauce. Simmer until cooked through, about 30 minutes. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Neapolitan Meatballs recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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