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
Tomato Sauce:
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
- Folate 38.0
- Calcium 34.0
- Vitamin A 25.0
- Vitamin C 43.0
