{"id":12179,"date":"2025-04-04T04:37:05","date_gmt":"2025-04-04T08:37:05","guid":{"rendered":"https:\/\/citystuff.com\/miami\/?p=12179"},"modified":"2025-04-04T04:37:05","modified_gmt":"2025-04-04T08:37:05","slug":"neapolitan-meatballs-recipe","status":"publish","type":"post","link":"https:\/\/citystuff.com\/miami\/2025\/04\/04\/neapolitan-meatballs-recipe\/","title":{"rendered":"Neapolitan Meatballs Recipe"},"content":{"rendered":"<h2>Introduction to Neapolitan Meatballs<\/h2>\n<p>Naples may be famous for its pizza, but the meatballs are just as deserving of worldwide acclaim. Massive orbs of ground beef are set in a shallow pool of rag\u00f9, red and glistening, and are served as often alongside pasta as without. Despite their impressive size, they\u2019re light and ultra-tender, thanks to a high ratio of bread to meat.<\/p>\n<h2>The Role of Panko Breadcrumbs<\/h2>\n<p>In this recipe from our latest cookbook, \u201cMilk Street Backroads Italy,\u201d we use Japanese panko breadcrumbs, which have a neutral flavor and a light and fluffy but coarse texture. It greatly streamlines the meatball-making process, eliminating the need to remove the crusts from fresh bread, soak it in water and squeeze out excess moisture. Panko only needs to be moistened with water and it\u2019s ready to use.<\/p>\n<h2>Preparing the Meatballs<\/h2>\n<p>Don\u2019t be shy about mixing the panko-meat mixture with your hands. It takes a few minutes to work the mixture together until homogeneous. To help the meatballs keep their shape, chill them for 15 to 20 minutes before baking.<\/p>\n<h2>Serving with Rag\u00f9<\/h2>\n<p>Neapolitans serve their meatballs with a basic tomato sauce they refer to as \u201crag\u00f9.\u201d After baking, be sure to let the meatballs rest for about 10 minutes before adding them to the sauce. Pecorino is used two ways in this recipe. A chunk is simmered in the sauce, and a portion is grated both in and over the meatballs. Serve with warm, crusty bread or pasta alongside. Though the latter isn\u2019t traditional, it makes a fine accompaniment.<\/p>\n<h2>Neapolitan Meatballs with Rag\u00f9 Recipe<\/h2>\n<h3>Overview<\/h3>\n<p>Start to finish: 50 minutes<br \/>\nServings: 6 to 8<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>4 tablespoons extra-virgin olive oil, divided, plus more to serve<\/li>\n<li>1 large yellow onion, finely chopped<\/li>\n<li>Kosher salt and ground black pepper<\/li>\n<li>6 medium garlic cloves, finely grated<\/li>\n<li>1\u00bd teaspoons red pepper flakes, divided<\/li>\n<li>6\u00bd ounces (2\u00bd cups) panko breadcrumbs<\/li>\n<li>3 ounces pecorino Romano cheese, 2 ounces finely grated (1 cup), 1 ounce as a chunk, plus more grated, to serve<\/li>\n<li>1 large egg, plus 1 large egg yolk, beaten together<\/li>\n<li>1\u00bd pounds 90 percent lean ground beef<\/li>\n<li>Two 28-ounce cans whole peeled tomatoes<\/li>\n<li>6 to 8 large basil leaves<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ol>\n<li>Heat the oven to 475\u00b0F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment and mist with cooking spray. In a large Dutch oven over medium-high, heat 2 tablespoons of the oil until shimmering. Add the onion and \u00bc teaspoon salt, then cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and 1 teaspoon of the pepper flakes; cook, stirring, until fragrant, about 30 seconds. Remove from the heat, then transfer half of the onion mixture to a large bowl.<\/li>\n<li>In a medium bowl, combine the panko and 1\u00bc cups water; press the panko into the water and let stand until fully softened, about 5 minutes. Mash with your hands to a smooth paste, then add to the bowl with the onion mixture. Using a fork, mix until well combined and smooth. Stir in the grated cheese, beaten eggs, remaining 2 tablespoons oil, \u00be teaspoon salt and 2 teaspoons black pepper. Add the meat and mix with your hands until completely homogeneous.<\/li>\n<li>Using a \u00bd-cup dry measuring cup, divide the mixture into 8 portions. Using your hands, shape each into a compact ball and place on the prepared baking sheet, spacing them evenly apart. Refrigerate uncovered for 15 to 20 minutes. Re-shape the meatballs if they have flattened slightly, then bake until lightly browned, about 20 minutes. Let cool on the baking sheet set on a wire rack for about 10 minutes.<\/li>\n<li>While the meatballs cook, in a food processor or blender, puree the tomatoes with their juices one can at a time, until smooth, about 30 seconds, transferring the puree to a large bowl. Return the Dutch oven to medium and heat the remaining onion mixture, stirring, until warmed through, about 2 minutes. Stir in the tomatoes, remaining \u00bd teaspoon pepper flakes, the basil and the chunk of cheese. Bring to a simmer over medium-high and cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste and season with salt and pepper.<\/li>\n<li>Using a large spoon, carefully transfer the meatballs to the sauce, then, using 2 spoons, turn each to coat. Bring to a gentle simmer, then reduce to medium-low, cover and cook for 5 minutes. Remove the pot from the heat and let stand, covered, for about 5 minutes to allow the meatballs to firm up slightly. Remove and discard the pecorino chunk. Serve with additional grated cheese.<\/li>\n<\/ol>\n<h2>Conclusion<\/h2>\n<p>The Neapolitan meatballs with rag\u00f9 recipe is a dish that embodies the rich culinary heritage of Naples. With its use of panko breadcrumbs, pecorino cheese, and a rich tomato sauce, this recipe offers a unique and delicious twist on traditional meatballs. Whether served with pasta or as a standalone dish, these meatballs are sure to impress.<\/p>\n<h2>FAQs<\/h2>\n<ul>\n<li><strong>Q: What is the key to making light and ultra-tender meatballs?<\/strong><br \/>\nA: The key to making light and ultra-tender meatballs is to use a high ratio of bread to meat, in this case, Japanese panko breadcrumbs.<\/li>\n<li><strong>Q: How do I prevent the meatballs from falling apart?<\/strong><br \/>\nA: To prevent the meatballs from falling apart, make sure to mix the panko-meat mixture well and chill the shaped meatballs for 15 to 20 minutes before baking.<\/li>\n<li><strong>Q: Can I serve the meatballs with something other than rag\u00f9?<\/strong><br \/>\nA: While traditional Neapolitan meatballs are paired with rag\u00f9, you can also serve them with other sauces or alongside pasta for a different twist.<\/li>\n<li><strong>Q: Where can I find more recipes like this?<\/strong><br \/>\nA: For more recipes, visit Christopher Kimball\u2019s Milk Street at 177milkstreet.com\/ap.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Introduction to Neapolitan Meatballs Naples may be famous for its pizza, but the meatballs are just as deserving of worldwide acclaim. Massive orbs of ground beef are set in a shallow pool of rag\u00f9, red and glistening, and are served as often alongside pasta as without. Despite their impressive size, they\u2019re light and ultra-tender, thanks [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":12180,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":{"0":"post-12179","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/i1.wp.com\/www.sun-sentinel.com\/wp-content\/uploads\/2025\/04\/Food-Milk_Street_-_Neapolitan_Meatballs_with_Rag249_82143.jpg?w=1400px&strip=all&w=1400&resize=1400,933&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/12179"}],"collection":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/comments?post=12179"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/12179\/revisions"}],"predecessor-version":[{"id":12181,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/12179\/revisions\/12181"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media\/12180"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media?parent=12179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/categories?post=12179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/tags?post=12179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}