Meatless Polpette in Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Polpette or Italian meatballs, are fantastic with a side of sautéed rapini or other leafy greens. Or served with cooked pasta, quinoa or rice. So delicious!! Ingredients:
2 cups dry breadcrumbs |
1/2 cup parmesan cheese, grated |
1 teaspoon baking powder |
1/4 teaspoon salt |
2 eggs |
1 cup milk |
1/4 cup fresh parsley, chopped |
1/4 cup olive oil |
1 tablespoon olive oil |
1 onion, diced |
1 garlic clove, minced |
1 (796 ml) can tomatoes, crushed |
1 (156 ml) can tomato paste |
1/2 cup dry white wine |
1 teaspoon salt |
2 tablespoons fresh basil leaves, sliced |
Directions:
1. Mix together breadcrumbs, parmesan cheese, baking powder and salt; stir in eggs, milk and parsley. With oiled hands, shape into 20 balls; place on tray. Refrigerate for 30 minutes.
2. TOMATO SAUCE: In large saucepan, heat oil over medium heat; fry onion and garlic until onion is softened, about 3 minutes. Add 1 1/2 cups water, tomatoes, tomato paste, wine, and salt; simmer until thickened, about 25 minutes.
3. Meanwhile, in large skillet, heat oil over medium-high heat; fry balls, turning often, until golden all over, about 4 minutes. Using slotted spoon, transfer to sauce. Cover and simmer until firm inside, about 20 minutes. Stir in basil.
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