Meatless Polpette in Tomato Sauce

Submitted 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!!"

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 4-5

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

• TOMATO SAUCE

• 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.