Meatless Polpette In Tomato Sauce

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 cups dry breadcrumbs
• 1/2 cup parmesan cheese, grated
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 1 tablespoon olive oil
• 1 onion, diced
• 1 garlic clove, minced
• 1 (796 ml) can tomatoes, crushed
• 1 (156 ml) can tomato paste
• 1/2 cup dry wine
• 1 teaspoon salt
• 2 tablespoons fresh basil leaves, sliced

Recipe

• 1 mix together breadcrumbs, 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.
• 2 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 water, tomatoes, tomato paste, wine, and salt; simmer until thickened, about 25 minutes.
• 3 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.