Super Tender Meatballs à la Corradina
These delicious super tender meatballs “à la Corradina” are among the ancient recipes of the noble Neapolitan cuisine of the 18th century.
The recipe is by Vincenzo Corrado, author of a cookbook that is still relevant today, the Cuoco Galante, a nickname due to the fact that, around 1750, he served the aristocratic tables of the kingdom, which were dominated for more than a century by the Monsù, the French cooks brought to court by Queen Maria Carolina, sister of Marie Antoinette of France.
Monsù was a title derived from the French “Monsieur” meaning Sir (in Naples and surroundings, they were instead called Monzù), the title of Monsù was given to household chefs, that is, to those who had the privilege of serving in noble houses.
Corrado’s recipes always start from traditional Neapolitan cuisine but are enriched – without denying their origins – by the French cuisine of the Monsù.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: Frying
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All seasons
Ingredients
- 7 oz veal (ground twice)
- 3.5 oz Ricotta
- 1.75 oz Grated Parmesan
- 2 Egg yolks
- slices Sifted white bread (crust removed)
- 1 tsp Parsley (chopped)
- cups Marsala wine (or white wine)
- to taste Salt, pepper
- to taste Nutmeg (optional)
- to taste Butter (preferably clarified, for frying the meatballs)
- to taste Flour (to coat the meatballs)
Tools
- Food processor
- Frying pan
Preparation
Mix all the ingredients in the food processor or by hand
If the mixture is too soft, add a little sifted white bread.
Form oval balls and coat them in flour.
Take a non-stick frying pan, heat the clarified butter gently, add the meatballs (shaking off any excess flour) and brown them on one side, gently deglazing with Marsala (or white wine)
Flip them gently to the other side only when a crust has formed on the opposite side.Serve these super tender meatballs with their delicious gravy.
Notes and Tips
Clarified butter is easily found at the supermarket.
However, it can easily be made at home by following this procedure explained very well HERE.
If you love recipes from the ancient Neapolitan cuisine, visit the Section of my Blog dedicated to the best Neapolitan recipes tested by me and explained step by step by clicking HERE on the blue link: “AUTHENTIC NEAPOLITAN CUISINE“, for example – among many recipes – you might be interested in this delicious “Endive Pizza! typical Neapolitan recipe” (ancient recipe from my grandmother).
Thanks to Cucina Amica for the recipe, the photos were all taken by me during the beautiful 18th-century Neapolitan Cuisine course.
Shopping Tips!!!
To perfectly fry these meatballs, I used this excellent and deep Frying Pan with Basket and 3-liter Cast Glass Lid, made of Stainless Steel, available on Amazon at a great price #adv
