Polpette alla Napoletana

Polpette alla Napoletana (Neapolitan-style meatballs) originally from southern Italy is a perfect example of how traditional recipes can still hold up in our modern world. The meatballs are made with lean minced beef with an assortment of ingredients like raisins and pine nuts that give them added flavour while staying true to tradition- don’t forget those!

Cooking time: 40 – 60 minutes
Servers: 4 people


  • 400g of minced beef
  • 400g tomato passata
  • 150g of bread cut in small cubes
  • 1 egg
  • 1 small onion
  • 80g of grated Parmesan Cheese – Parmigiano Reggiano
  • 10g of butter
  • 60g of raisin¬†
  • 20g pine nuts
  • Parsley
  • 4 tablespoons of Extra Virgin Olive Oil
  • One clove of garlic
  • Salt and pepper to taste
  • Frying Oil


In a small bowl or plate, soak the bread cubes in water to cover for about 1 minute. Drain well and pat with your fingers until all of that moisture is pressed out- make sure you do this well.

In a large bowl, combine the bread cubes, minced beef, eggs, butter, garlic, parsley, grated parmesan, toasted pine nuts, salt, pepper and mix.

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

Add the oil to a large, heavy-bottomed skillet. Heat over medium heat until almost smoking and then add in your choice of ingredients for cooking!

After you’ve heated up the oil, gently place your meatballs into it and let them cook until golden brown on all sides. After about 10 minutes of frying time has passed, remove from heat then allow to drain onto a colander set over an empty dish or bowl so that any excess juices can get rid off while still leaving behind perfectly cooked goodies!

In a large saucepan, prepare your tomato sauce. Add some extra virgin olive oil and finely chop an onion before frying it in the pan! Add your passata (tomato puree) and reduce the heat to a simmer. Add the meatballs to the sauce and let them cook well for at least 10 minutes.


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