Meatless Polpette in Tomato Sauce | Pika Chakula

Meatless Polpette in Tomato Sauce

2013-12-13

Italian meatballs without the meat! Enjoy them in your favourite pastas. They’re a perfect segue into more adventurous vegetarian cuisine for skeptical meat-eaters.
Prep time 15 minutes Chill: 30 minutes
Cook time 50 minutes
Portion size 4 to 5
Ingredients
2 cups (500 mL) dry bread crumbs
1/2 cup (125 mL) grated parmesan cheese
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
2 eggs
1 cup (250 mL) milk
1/4 cup (60 mL) chopped fresh parsley
1/4 cup (60 mL) olive oil

Tomato Sauce:

1 tbsp (15 mL) olive oil
1 onion, diced
1 clove garlic, minced
1 can (28 oz/796 mL) crushed tomatoes
1 can (5-1/2 oz/156 mL) tomato paste
1/2 cup (125 mL) dry white wine
1 tsp (5 mL) salt
2 tbsp (30 mL) fresh basil leaves, sliced

Method:

Mix together bread crumbs, 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.

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 (375 mL) water, tomatoes, tomato paste, wine and salt; simmer until thickened, about 25 minutes.

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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