Neapolitan Meatballs

March/April 2008

Your rating: None Average: 4 (38 votes)

A touch of cinnamon distinguishes these delicious tomato-sauced meatballs. Adding whole-grain bulgur allows you to use less meat, resulting in meatballs with less than half the total fat and saturated fat of the original. Plus a vibrant-tasting combination of fresh and canned tomatoes in the sauce helps reduce the sodium by two-thirds. Serve with pasta, polenta or even on a whole-grain roll with a bit of melted part-skim mozzarella for a meatball sub.

"I found, after reading over the ingredients, that there seemed to be, at least according to my taste a disparity in the ratio of the sauce to the amount of meatballs. I adjusted this to my thinking. I also adjusted the cooking times and...
Neapolitan Meatballs

6 Reviews for Neapolitan Meatballs


Wonderful!!! Wasn't sure about the meatballs with cinnamon added, but it all came together deliciously... the sauce was fantastic, & so fresh & different from scratch recipe. We had creamy polenta & roasted zucchini with it.

Jacqueline, Buffalo, NY


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