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Polpette in Spicy Tomato Sauce
© Wendell T. Webber

Polpette in Spicy Tomato Sauce

  • SERVINGS: 12

Beretta, San Francisco

A die-hard Sopranos fan, chef Ruggero Gadaldi says that the TV show inspires many of his hearty Italian dishes, including these polpette (meatballs).

  1. 1 pound ground veal
  2. 1/2 pound sweet Italian sausage, casings removed
  3. 1 cup dry bread crumbs
  4. 1/2 cup whole milk
  5. 3 garlic cloves, minced
  6. 2 tablespoons chopped flat-leaf parsley
  7. 2 large egg whites
  8. 1 tablespoon tomato paste
  9. 1/2 cup freshly grated Pecorino Romano cheese, plus more for sprinkling
  10. Salt and freshly ground pepper
  11. 2 1/2 cups prepared tomato sauce
  12. Large pinch of crushed red pepper
  1. Preheat the oven to 350°. In a bowl, mix the veal with the sausage meat, bread crumbs, milk, garlic, chopped parsley, egg whites, tomato paste and 1/2 cup of pecorino; season with salt and pepper. Roll into 1 1/2-inch meatballs. Bake the meatballs on a lightly oiled baking sheet for about 30 minutes, until browned and cooked through.
  2. In a large saucepan, season the tomato sauce with the crushed red pepper. Add the meatballs and simmer until the sauce is slightly thickened, about 8 minutes. Sprinkle with pecorino cheese and serve.
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