Polpette in Spicy Tomato Sauce

By maredan

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

Details

Servings 12

Preparation

Step 1

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.