1 hr 20 mins
A simple Italian recipe passed down through the centuries as made on the show Molto Mario. Episode: Lupo If a little more texture is desired, mix in a little ground soy "meat"( veggie crumbles). Make a double batch and freeze some for later. They are even better the next day!
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Units: US | Metric
- 1 lb stale country-style bread, crusts removed and cut into thick slices
- 1 1/2 cups milk (can use soy or rice or almond milk)
- 3 large eggs
- 1/2 cup grated pecorino cheese (or Parmigiano-Reggiano)
- 1/2 bunch Italian parsley, leaves chopped to yield 2 tablespoons
- 1 bunch basil, leaves chopped
- 1 clove garlic, thinly sliced
- salt and pepper
- 1 cup extra-virgin olive oil
- 2 cups basic tomato sauce
Basic Tomato Sauce
- 1In a large bowl add the bread slices and milk. Let sit until the bread is soaked through, then squeeze dry. Crumble and tear the soaked bread into smaller pieces and process in the food processor, using quick pulses, to yield 4 cups soaked crumbs(can be mashed by hand if desired).
- 2Mix the crumbs in a bowl with the eggs, cheese, herbs, and garlic, adding salt and pepper, to taste. Form into round balls about 2 inches in diameter. Set aside on a rack or plate to dry for about 15 to 20 minutes.
- 3In a saucepan or deep skillet over medium-high heat, heat the oil to frying temperature, about 360 degrees F, and fry the bread balls until brown on all sides. Remove the balls as they brown and drain on a rack covered with paper towels.
- 4Have the tomato sauce ready. Arrange the balls on a platter and lightly cover with sauce. Serve immediately.
- 5Basic Tomato Sauce:.
- 6In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes more. Add the tomatoes and their juice and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt, to taste.
- 7This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
- 9If they come out a little mushy, bake them first in a 400*F. oven for about 10-15 minutes.
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Nutritional Facts for Meatless Meatballs: Polpette Di Lupo
Serving Size: 1 (610 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 781.1
- Calories from Fat 477
- Total Fat 53.0 g
- Saturated Fat 9.1 g
- Cholesterol 114.2 mg
- Sodium 1029.0 mg
- Total Carbohydrate 65.1 g
- Dietary Fiber 7.2 g
- Sugars 15.5 g
- Protein 15.5 g
The following items or measurements are not included: