Neapolitan Meatballs

A classic recipe perfect for any occasion! Chef Anita Botero shares her secrets for preparing juicy Neapolitan meatballs using our 30 cm Victoria cast iron skillet. Get the ingredients and get ready for one of the best cooking classes you'll ever see.

https://www.youtube.com/watch?v=_90bFav3B7E

Ingredients

• 800 grams ground beef
• 3 cloves of garlic in paste and 1 white onion, previously sautéed
• 1/4 cup Parmesan cheese
• 2 teaspoons oregano
• Peperoncino to taste
• Salt
• Pepper
• 1 egg
• 1/2 teaspoon chili flakes
• 1 tablespoon lemon zest
• 1 cup fresh breadcrumbs
• Wheat flour
• Neapolitan or pomodoro sauce
• Basil
• Optional: 2 tablespoons pine nuts (you can replace them with walnuts or almonds)

Preparation

• In a large bowl, mix the meat with the lemon zest, the previously sautéed onion and garlic, Parmesan cheese, pine nuts, oregano, peperoncino to taste, the egg, and the fresh breadcrumbs.
• Season the ingredients with salt and pepper to taste and start kneading the mixture.
• Take a portion of the mixture and shape it into a golf ball. The size depends on how you want them.
• Dredge each of the meatballs in flour.
• Separately, heat some vegetable oil in your 30 cm Victoria skillet.
• Add the meatballs to the skillet and leave them until browned (approximately 15 to 20 minutes).
• Add the Neapolitan sauce over the meatballs.
• Cover the skillet with aluminum foil and put it in the oven at 350° for 25 minutes.
• Remove from the oven, take off the aluminum foil, and sprinkle the Parmesan cheese on top. Garnish with basil.

Enjoy your Neapolitan meatballs!

Buy 30cm Skillet

• Posted in:  
• Category_Asados y Parrilla
• Sartenes

---

Leave a comment

Name

Email

Message