Meatless Polpette in Tomato Sauce
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Meatless Polpette in Tomato Sauce
Photography by Felix Wedgwood
This recipe makes 5 servings
Nutritional Info |
|
|---|---|
| Per each of 5 servings: about | - |
| cal | 459459 cal |
| pro | 18 g18g pro |
| total fat | 20 g20g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 56 g56g carb |
| fibre | 7 g7g fibre |
| chol | 87 mg87mg chol |
| sodium | 1,405 mg1,405mg sodium |
| potassium | 1,125 mg1,125mg potassium |
| % RDI: | - |
| calcium | 3434 calcium |
| iron | 4444 iron |
| vit A | 2525 vit A |
| vit C | 4343 vit C |
| folate | 3838 folate |
- Preparation time: 15 minutes Chill: 30 minutes
- Cook time : 50 minutes
- Total time : PT50M
Polpette, or Italian meatballs, are fantastic with a side of sautéed rapini or other leafy greens. Or serve with cooked pasta, quinoa or rice.
Ingredients
- 2 cups dry bread crumbs 2 cups dry bread crumbs
- 1/2 cup grated parmesan cheese 1/2 cup grated parmesan cheese
- 1 tsp baking powder 1 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 2 eggs 2 eggs
- 1 cup milk 1 cup milk
- 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
- 1/4 cup olive oil 1/4 cup olive oil
- Tomato Sauce:
- 1 tbsp olive oil 1 tbsp olive oil
- 1 onion , diced1 onion, diced
- 1 clove garlic , minced1 clove garlic, minced
- 1 can (28 oz/796 mL) crushed tomatoes 1 can (28 oz/796 mL) crushed tomatoes
- 1 can (5-1/2 oz/156 mL) tomato paste 1 can (5-1/2 oz/156 mL) tomato paste
- 1/2 cup dry white wine 1/2 cup dry white wine
- 1 tsp salt 1 tsp salt
- 2 tbsp fresh basil leaves , sliced2 tbsp fresh basil leaves, sliced
Preparation
Mix together bread crumbs, Parmesan cheese, baking powder and sa< 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 sa< 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.
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 sa< 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.
Source : Canadian Living Magazine: September 2010
- Keywords : Vegetarian; Dinner; Bread crumbs; Parmesan; Eggs; Onions; Tomatoes; Fry; Simmer; 500 calories;
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