Meatless Polpette in Tomato Sauce

Meatless Polpette in Tomato Sauce - 150 Author: Canadian Living Credits: Meatless Polpette in Tomato Sauce - 150

Polpette, or Italian meatballs, are fantastic with a side of sautéed rapini or other leafy greens. Or serve with cooked pasta, quinoa or rice.

  • Portion size 5 servings
  • Credits : Canadian Living Magazine: September 2010

Ingredients

  • 2 cups dry bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
Tomato Sauce:
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 clove garlic minced
  • 1 can crushed tomatoes
  • 1 can tomato paste
  • 1/2 cup dry white wine
  • 1 teaspoon salt
  • 2 tablespoons 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.

Nutritional facts Per each of 5 servings: about

  • Sodium 1405 mg
  • Protein 18 g
  • Calories 459.0
  • Total fat 20 g
  • Potassium 1125 mg
  • Cholesterol 87 mg
  • Saturated fat 5 g
  • Total carbohydrate 56 g

%RDI

  • Iron 44.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 34.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 25.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Meatless Polpette in Tomato Sauce

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