Neapolitan Meatballs with Ragu

Neapolitan Meatballs with Ragu is a classic Italian dish that brings together tender, flavorful meatballs in a rich, savory tomato sauce. This recipe combines hearty ground beef with aromatic onions, garlic, and a blend of spices, creating meatballs that are baked to perfection before being simmered in a homemade tomato basil sauce.

Topped with grated pecorino Romano cheese and served with additional cheese on the side, this dish offers a comforting and satisfying meal that captures the essence of traditional Neapolitan cuisine.

Neapolitan Meatballs with Ragu

Ingredients:

4 Tablespoons oil

1 large onion, chopped

6 cloves garlic, grated

1 1/2 teaspoons red pepper flakes

2 1/2 cups panko

1 cup grated pecorino Romano cheese

1 ounce piece Romano cheese

1 egg + 1 egg yolk

1 1/2 pounds 90% lean ground beef

2 cans crushed tomatoes

8 large basil leaves

Instructions:

Heat 2 T. oil in skillet. Add onion and 1/2 t. salt and cook 5 minutes.

Add garlic, 1 t. pepper flakes and cook 30 seconds longer. Remove from heat.

Combine panko and 1 1/4 c. water. Let stand 5 minutes. Mash into a paste.

Add 1/2 of the onion mixture. Use a fork to combine.

Stir in cheese, egg, yolk, 2 T. oil, 1 1/2 t. salt and 2 t. pepper.

Add meat and mix with hands.

Divide mixture into 8 portions.

Shape each portion into a ball.

Place each ball onto a baking sheet lined with a greased wire rack. Refrigerate 15-20 minutes, uncovered.

Bake 20 minutes at 475. Let cool on baking sheet for 10 minutes.

Stir tomatoes, 1/2 t. pepper flakes, basil and chunk of cheese into remaining onion mixture in skillet.

Bring to a simmer. Cook 15 minutes. Season with salt and pepper.

Transfer meatballs to sauce. Turn to coat using 2 spoons. Bring to a simmer.

Cover and cook 5 minutes. Remove pan from heat. Let stand 5 minutes.

Remove cheese piece and serve with additional grated cheese.

Notes:

Flavorful Meatball Base: The meatballs are made with a combination of ground beef, pecorino Romano cheese, panko breadcrumbs, eggs, and a mix of spices. This creates a robust flavor profile that complements the rich tomato sauce.

Baking Method: Baking the meatballs at a high temperature (475°F) ensures they cook through evenly and develop a nice crust on the outside, adding texture and flavor.

Homemade Tomato Basil Sauce: The tomato sauce is prepared with crushed tomatoes, aromatic sautéed onions, garlic, and red pepper flakes. Fresh basil leaves are added for a herbaceous note, enhancing the overall taste of the sauce.

Simmering Process: After baking, the meatballs are gently simmered in the tomato basil sauce. This step allows the flavors to meld together, ensuring each meatball is coated in the savory sauce.

Cheese Integration: A piece of Romano cheese is stirred into the sauce for added richness and depth of flavor. Extra grated pecorino Romano cheese is sprinkled over the meatballs when serving, providing a finishing touch.

Preparation Tips: Refrigerating the shaped meatballs before baking helps them hold their shape better. Allowing the meatballs to cool slightly after baking ensures they remain tender when added to the simmering sauce.

Serving Suggestions: Serve the Neapolitan Meatballs with Ragu over pasta, such as spaghetti or linguine, or with crusty bread to soak up the delicious sauce. Garnish with additional grated cheese and fresh basil for a beautiful presentation.

Adjusting Seasonings: Taste and adjust the seasoning of the sauce before adding the meatballs. This ensures a perfectly balanced dish with just the right amount of salt, pepper, and spice.

Make-Ahead Option: Both the meatballs and the sauce can be prepared ahead of time and refrigerated. This allows flavors to develop further and makes for an easier final assembly before serving.

Family Favorite: This recipe is ideal for family dinners or gatherings, offering a comforting and hearty meal that is sure to please everyone at the table.

Nutrition Information:

Frequently Asked Questions:

Can I use ground pork or a mix of meats instead of ground beef?

Yes, you can substitute ground pork or a mixture of pork and beef for the ground beef in this recipe.

It will slightly alter the flavor but still work well with the ragu.

What can I use instead of pecorino Romano cheese?

If you can’t find pecorino Romano, you can use Parmesan cheese as a substitute.

It will provide a similar salty and nutty flavor.

Can I make the meatballs ahead of time and freeze them?

Yes, you can shape the meatballs and freeze them on a baking sheet.

Once frozen, transfer them to a freezer-safe container or bag.

Thaw in the refrigerator before baking.

Do I need to use panko breadcrumbs specifically, or can I use regular breadcrumbs?

Panko breadcrumbs are preferred in this recipe because they are lighter and give the meatballs a softer texture.

You can use regular breadcrumbs as a substitute, but the texture may be slightly different.

How do I know when the meatballs are cooked through?

Meatballs should reach an internal temperature of 160°F (71°C) when fully cooked.

You can use a meat thermometer to check the temperature in the center of a meatball.

What is the purpose of refrigerating the meatballs before baking?

Refrigerating the meatballs helps them hold their shape better during baking.

It also allows the flavors to meld together.

Can I use fresh basil instead of dried basil in the sauce?

Yes, you can substitute fresh basil for dried basil in the sauce.

Use about 2 tablespoons of chopped fresh basil leaves instead of the dried basil.

How long can I store leftovers of this dish?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat thoroughly before serving.

Can I make this recipe dairy-free?

Yes, you can omit the cheese and adjust the seasoning accordingly.

The meatballs and sauce will still be flavorful without the cheese.

What can I serve with Neapolitan Meatballs and Ragu?

This dish pairs well with pasta such as spaghetti or fettuccine.

You can also serve it with crusty bread or over creamy polenta for a hearty meal.