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In Naples, we learn the secret for the world’s most tender meatballs

Neapolitan Meatballs with Ragu

50 minutes

Neapolitan Meatballs with Ragu

In Naples, meatballs are generously sized, and their texture is ultra-tender from a high ratio of bread to meat. For our version, we opted to use Japanese panko breadcrumbs. Panko greatly streamlines the meatball-making process, eliminating the need to remove the crusts from fresh bread, cut and measure, soak in water, then squeeze out excess moisture. Panko only needs to be moistened with water and it’s ready to use. Neapolitans serve their meatballs with a basic tomato sauce they refer to as “ragu.” We use Pecorino liberally in this recipe: a chunk simmered in the sauce, as well as grated both in and over the meatballs. Though not traditional, pasta is a fine accompaniment. Or offer warm, crusty bread alongside.

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JULY 2020
CHRISTOPHER KIMBALL FOR J.K. ADAMS EBOARD + 3-KNIFE SET

$379.90 VALUE

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