The article highlights the culinary prowess of Neapolitan meatballs, known for their impressive size yet light texture, attributed to the use of panko breadcrumbs. The recipe encourages hand mixing for optimal texture and suggests chilling before baking for shape retention. Neapolitan meatballs are traditionally served with a basic tomato sauce known as ragu, with pecorino cheese enhancing the dish both in the sauce and on top of the meatballs. The dish can be served alongside crusty bread or pasta for a delightful accompaniment.
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 ragu.
In this recipe from our latest cookbook, Milk Street Backroads Italy, we use Japanese panko breadcrumbs, which have a neutral flavor and a light and fluffy but coarse texture.
To help the meatballs keep their shape, chill them for 15 to 20 minutes before baking. Neapolitans serve their meatballs with a basic tomato sauce they refer to as ragu.
Though the latter isn't traditional, it makes a fine accompaniment. Serve with warm, crusty bread or pasta alongside.
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