Cuzzetiello with meatballs

/5
Cuzzetiello with meatballs
SHARE
it de es fr br
  • Lactose Free
  • Difficulty: Easy
  • Prep time: 30 min
  • Cook time: 40 min
  • Serving: 4
  • Cost: Average

PRESENTATION

Cuzzetiello with meatballs is this classic Neapolitan comfort food that, honestly, sticks with you. In Naples, folks have a real knack for turning simple ingredients into something special. And this meatball sandwich? No exception, for sure. It all starts with a chunk of crusty pane cafone—really crispy crust, chewy inside. So... You hollow out the end, scoop out most of the soft stuff, and then load it up with juicy classic Italian meatballs and a bunch of rich marinara sauce. And listen, the result is pure joy. Some of that moist sauce? Seeps right into the bread. Makes the inside soft and flavorful, while the outside stays golden and crunchy. This combo of tender meatballs, saucy bread, and a crispy shell? It’s why people in Campania love it, especially on the go.

And look, Cuzzetiello is pretty much everywhere in Naples—just a hearty snack or lunch. Devoured out of hand. No fuss. But Naples' culinary scene is way way more than just this. The city is brimming with street food: panuozzo napoletano, cuzzetiello alla parmigiana, and frittatine di pasta. Shows off the creativity of Campanian cuisine. What makes this Italian meatball sub shine is the blend of flavors. The tangy tomato sauce, tender beef meatballs, and that bread’s crunch—seriously good. It has that homemade charm that pulls everyone in. Whether you call it a homemade meatball sub or the best meatball sandwich you’ve tasted, it’s a winner. Some folks like a slice of provolone for extra richness, and the sugo (sauce) is just right: sweet and savory. No matter the time—lunch, dinner, snack—cuzzetiello with meatballs brings a bit of Naples to your table, one bite at a time. So, next time you crave Italy, remember this really really good treat. It’ll transport you straight to the heart of Naples.

You might also like:

INGREDIENTS

Bread 2 - country loaf
For the sauce
Tomato purée 1 ½ cup (350 g)
Water ¼ cup (50 g)
Salt 1 tsp (5 g)
Black pepper to taste
Basil to taste
For the meatballs
Ground beef 0.5 lb (200 g)
Ground pork 5.3 oz (150 g)
Stale bread 1.8 oz (50 g) - crumb
Parmigiano Reggiano PDO cheese 0.9 oz (25 g)
Eggs 1
Parsley to taste
Garlic ½ clove
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Preparation

How to prepare Cuzzetiello with meatballs

To prepare the cuzzetiello with meatballs, first put a drizzle of oil and garlic in a pot 1. Sauté over medium heat for a few minutes, then add the tomato puree 2, a few basil leaves 3, and water. Adjust the salt and pepper, lower the heat, and cook for at least 30 minutes.

In the meantime, prepare the meatballs. Soak the bread crumb in a bowl 4. In another bowl, put the ground beef, the pork 5, and add the egg 6.

Add the grated Parmesan cheese 7. Chop parsley and garlic with a knife 8 and add them to the bowl 9.

Adjust the salt and pepper 10. Finally, add the well-squeezed crumb 11. Knead 12 until you get a homogeneous mixture.

Take some of the mixture and roll it between your hands to form large meatballs 13. Repeat the same steps until you finish the mixture. In a non-stick pan, heat the oil, and when it's hot, add the meatballs 14 and cook them on all sides over medium heat for about 6-7 minutes, until golden 15.

Remove the garlic 16. Transfer the meatballs to the sauce and let them flavor for 1-2 minutes over medium-low heat 17. Cut the ends of the bread 18 to obtain 4 pieces of about 5 oz each.

Hollow out to remove the crumb 19 and fill them with the sauce and 2-3 meatballs 20. The cuzzetiello with meatballs is ready to be enjoyed 21!

Storage

The cuzzetiello with meatballs should be eaten as soon as it's ready. The meatballs can be prepared the day before.

Tip

For a meat-free alternative, you can replace the classic meatballs with eggplant, chickpea, or ricotta and spinach meatballs. If you want to make your cuzzetiello even more delicious, add a nice slice of melting cheese, even mozzarella if you prefer, and toast it in the oven for just a few minutes to melt it.

For the translation of some texts, artificial intelligence tools may have been used.
SHARE
/5

RELATED RECIPES

Meatballs with Lemon
Main Courses

Meatballs with Lemon

Meatballs with lemon are tender bites of meat wrapped in a creamy sauce, a simple and fragrant main course! Discover doses and recipe.
  • Easy
  • 40 min
READ