Neapolitan Meatballs with Ragu

I don't look through my blog analytics very often but with the start of a new decade, I decided to take a look at my 2019 analytics.  As usual, I was surprised by what I found. 😳 My most visited post of 2019 was the Lunch Lady Cafeteria Rolls blog post from 2014. Coming in as a close second - Jimmy Johns Bread.  🥖

In other analytic news, my Canadian following is way up since last year.  (Thank you Canadians!  🇨🇦)  And the most popular time for followers to be on the blog is 4:00 every day.  I'd like to think it's because you're following along with my recipes as you prepare dinner but it's probably more likely that 4:00 is the first chance that you get to sit down and look at your phone.  Yes, I know that 58% of you are reading my blog on your phone.  Ah, it must me nice to have young eyes that can still read on the phone.  👀

Let me just say that I've heard you loud and clear AND we're on the same page.  We're taking a stand against this whole low carb movement. 😂 I'll keep posting new bread recipes and you keep trying them.  Deal?  I can think of nothing better to go with that freshly baked loaf of homemade bread than a great big Italian dinner.  Neapolitan Meatballs with Ragu to be specific. 

Normally when I make a pasta dinner, the pasta is the star and the meat is just an accompaniment.  This recipe turns that theory on its head.  The meatball is really takes center stage here and the sauce is just an accent.  The meat lovers in my house are going crazy over this recipe.  

Neapolitan Meatballs with Ragu
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

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. 

If you've ever dined at a Maggianos restaurant, you're probably familiar with "meatballs as big as your head."  My kids used to think that was hilarious and of course they would have to order one just so we could do the size comparison at the table.  My daughter inevitably left the restaurant with marina in her hair but kudos on the genius marketing Maggianos. 

Because I know that there are literal kids out there (like mine) who are going to test my expression, I'm not going to make the claim that these meatballs are the size of your head.  Instead, think fist size.  Literally.  👊🏻

​Ciao!

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