Polpette di Pane
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5.0
24 reviews
Excellent
Polpette di Pane
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Polpette di pane are meatless meatballs made with homemade breadcrumbs, eggs, cheese, and parsley simmered in a simple garlicky marinara.
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Ingredients
Quick marinara sauce
- 2 28-ounce cans plum tomatoes hand crushed or blender pulsed - see notes below
- 1/4 cup extra virgin olive oil
- 5 cloves garlic sliced
- 1/4 teaspoon crushed hot red pepper flakes
- salt and pepper to taste
- 4 large basil leaves hand torn
Meatball mix
- 2 1/2 cups homemade breadcrumbs can also use plain storebought
- 1 1/2 cups pecorino romano grated
- 1/2 cup milk
- 1/2 cup parsley minced
- 4 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cloves garlic grated
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Instructions
For the quick marinara
- Heat a large pan or pot to medium-low and add the extra virgin olive oil along with the garlic. Saute the garlic until golden and fragrant (about 2-3 minutes) then add the hot red pepper flakes.
- Add the tomatoes to the pot and stir well. Bring the sauce to a simmer.
- Once simmering taste test the sauce and adjust salt and pepper to taste. Before serving add the basil. Keep the sauce warm at a low simmer while moving on to preparing meatballs.
For the polpette di pane
- To make the breadcrumbs pulse 5-6 slices of day-old white or Italian bread in a food processor. Measure our 2 1/2 cups of breadcrumbs and save the rest for another use.
- Beat the eggs, milk, salt, and pepper together.
- Place the breadcrumbs, parsley, cheese, and garlic into a large bowl and pour the egg mixture on top. Mix well so that the milk and eggs can rehydrate the breadcrumbs.
- If the mixture is too wet and will not form a meatball that holds its shape add a bit more breadcrumbs and mix again. If too dry add a touch more milk or another beaten egg.
- To form the meatballs dip your hands into a bowl of water then grab a golf ball size's worth of the mix. Roll together and place the formed meatball on a parchment paper lined baking sheet. Repeat the process of dipping hands in water and form all the meatballs.
- Place the baking sheet into the freezer for 10 minutes so that the meatballs can solidify a bit and set. After 10 minutes, gently place the meatballs into the sauce and stir slowly so that they don't touch. Cook for 20 minutes at a low simmer.
- Serve as an appetizer with a sprinkle of parsley and basil and more grated Pecorino Romano. Enjoy!
Notes
- If the meatballs are too dry, add another egg or a touch more milk. If too wet add more breadcrumbs and mix again. The goal is a round ball that mostly keeps its shape when placed in the sauce.
- Leftovers can be saved for up to 3 days in the fridge or 3 months in the freezer. Reheat on the stovetop until warmed through or in the microwave.
Nutrition Information
Show Details
Calories
120kcal
(6%)
Carbohydrates
13g
(4%)
Protein
7.3g
(15%)
Fat
4.4g
(7%)
Saturated Fat
2.2g
(11%)
Cholesterol
49mg
(16%)
Sodium
317mg
(13%)
Potassium
61mg
(2%)
Fiber
0.8g
(3%)
Sugar
1.3g
(3%)
Calcium
142mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16meatballs
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 7.3g | 15% |
| Fat | 4.4g | 7% |
| Saturated Fat | 2.2g | 11% |
| Cholesterol | 49mg | 16% |
| Sodium | 317mg | 13% |
| Potassium | 61mg | 1% |
| Fiber | 0.8g | 3% |
| Sugar | 1.3g | 3% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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