Meatless Polpette in Tomato Sauce

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READY IN: 50mins
Recipe by Chef mariajane

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 Nutrition

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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