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Neapolitan Meatballs

March/April 2008

Your rating: None Average: 4 (35 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.



READER'S COMMENT:
"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

12/16/2013
Anonymous
Very Satisfying

I was a little skeptical of the bulgur and the cinnamon, but I really loved these meatballs. The texture was good, the taste was great and they are substantial meatballs, not those little cocktail size meatballs. I used an immersion blender to mash the tomatoes rather than the potato masher as we like out sauce more smooth than chunky. I served this with whole wheat spaghetti and a green salad.

Size of Meatballs
Comments
02/04/2010
Anonymous

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 cooked longer at a simmer.

Comments
01/24/2010

We have tried a couple of other healthy meatball/meatloaf recipes, and this is the best so far. The one thing we changed was we used an extra can of tomatoes and no fresh tomatoes. I think the fresh tomatoes would have added some great flavors. The process was very time consuming. This will not go into our "main menu" but to the special occasions menu, simply because of the time factor.

Comments
09/21/2009
Anonymous

Good recipe, however, the meatballs could stand to be kicked up a few notches. I would add some salt and a little cayene pepper to the meat mixture next time. Possibly even sub half the beef for hot italian sausage. I made the meatballs as written, but only made half the amount of sauce, thinning it a little with beef broth, and it was plenty. I used crushed tomatoes instead of stewed, and some Panko breadcrumbs I had on hand instead of the wheat bread cubes. The sauce was a little bitter, possibly because my fresh tomatoes were not ripe, but the sugar at the end helped. I served it with some pan-seared polenta slices.

Chandra, Seattle, WA

Comments
09/21/2009
Anonymous

I thought the meatballs were good, but I don't know if I'd make them again. They required quite a bit of work. Not sure that they were two hours of cooking good.

Sarah, ND

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