Meatless Meatballs - {Polpette Di Lupo}

By á-174942

Ingredients

• 1 pound stale country-style bread crusts removed, and cut into thick slices
• 1 1/2 cups milk
• 3 large eggs
• 1/2 cup grated pecorino or Parmigiano-Reggiano
• 2 tablespoons chopped Italian parsley
• 1 bunch basil chopped
• 1 garlic clove thinly sliced
• Salt to taste
• Freshly-ground black pepper to taste
• 1 cup extra-virgin olive oil
• 2 cups Basic Tomato Sauce (see recipe)

Details

Servings 6

Preparation

Step 1

Soak the bread slices in milk until 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.

Mix the crumbs in a bowl with the eggs, cheese, herbs, and garlic, adding salt and pepper, as desired. Form into round balls about 2-inches in diameter. Set aside on a rack or plate to dry for about 15 to 20 minutes.

In a saucepan or deep skillet over medium-high heat, heat the oil to frying temperature, about 360 degrees, 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.

Have the Basic Tomato Sauce ready. Arrange the balls on a platter and spoon the sauce over. Serve immediately.

This recipe yields 6 servings.