Polpette di Pane
User Reviews
5
Polpette di Pane
Description
In Polpette di Pane, day-old bread is pulsed into breadcrumbs and hydrated with eggs, milk, and seasonings including pecorino romano cheese and parsley. Grated garlic adds aroma and flavor to the mixture, which should form firm balls able to hold shape in sauce.
The quick marinara sauce starts by gently sautéing garlic in olive oil with hot red pepper flakes, then adding crushed plum tomatoes. The sauce simmers gently to develop flavor before adding fresh basil and seasoning with salt and pepper.
Meatballs are cooked in the simmering marinara until tender. This combination yields meatballs with a soft interior contrasted by the bright, slightly spicy tomato sauce. The basil adds a fresh herbal accent to the dish.
Adjust the mixture's moisture by adding more eggs or milk if too dry, or more breadcrumbs if too wet, aiming for meatballs that mostly hold their shape in the sauce. Leftovers keep well refrigerated or frozen and reheat on the stovetop or microwave.
Ingredients
Quick marinara sauce
- 2 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 red pepper flakes crushed, hot
- salt to taste
- black pepper to taste
- 4 large basil hand torn, leaves
Meatball mix
- 2 1/2 cups breadcrumbs can also use plain storebought, homemade
- 1 1/2 cups pecorino romano grated
- 1/2 cup milk
- 1/2 cup parsley minced
- 4 large egg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cloves garlic grated
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 meatball mixture feels dry, add another egg or a splash of milk to help bind the ingredients.
- For a too-wet mixture, incorporate more breadcrumbs until the meatballs hold their shape when cooked.
- Store leftover meatballs in the refrigerator for up to three days or freeze for up to three months.
- Reheat meatballs gently on the stovetop or microwave until warmed through before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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