Polpette in Spicy Tomato Sauce

Photo by Dana M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    . 1 pound ground veal

  • 2

    . 1/2 pound sweet Italian sausage, casings removed

  • 3

    . 1 cup dry bread crumbs

  • 4

    . 1/2 cup whole milk

  • 5

    . 3 garlic cloves, minced

  • 6

    . 2 tablespoons chopped flat-leaf parsley

  • 7

    . 2 large egg whites

  • 8

    . 1 tablespoon tomato paste

  • 9

    . 1/2 cup freshly grated Pecorino Romano cheese, plus more for sprinkling

  • 10

    . Salt and freshly ground pepper

  • 11

    . 2 1/2 cups prepared tomato sauce

  • 12

    . Large pinch of crushed red pepper

  • 1

    . Preheat the oven to 350°. In a bowl, mix the veal with the sausage meat, bread crumbs, milk, garlic, chopped parsley, egg whites, tomato paste and 1/2 cup of pecorino; season with salt and pepper.

  • 2

    . In a large saucepan, season the tomato sauce with the crushed red pepper. Add the meatballs and simmer until the sauce is slightly thickened, about 8 minutes. Sprinkle with pecorino cheese and serv

Directions

1. Preheat the oven to 350°. In a bowl, mix the veal with the sausage meat, bread crumbs, milk, garlic, chopped parsley, egg whites, tomato paste and 1/2 cup of pecorino; season with salt and pepper. Roll into 1 1/2-inch meatballs. Bake the meatballs on a lightly oiled baking sheet for about 30 minutes, until browned and cooked through. 2. In a large saucepan, season the tomato sauce with the crushed red pepper. Add the meatballs and simmer until the sauce is slightly thickened, about 8 minutes. Sprinkle with pecorino cheese and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: