Polpette in Spicy Tomato Sauce

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).

 

Slideshow:  More Tasty Snacks

 

  • Servings: 12
KEY: Cocktail Party, Dinner Party, Game Day, Graduation Party, Holiday Open House, New Year's Eve, Italian, Appetizers/starters, Cocktail app snacks

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Ingredients

  • 1 pound ground veal
  • 1/2 pound sweet Italian sausage, casings removed
  • 1 cup dry bread crumbs
  • 1/2 cup whole milk
  • 3 garlic cloves, minced
  • 2 tablespoons chopped flat-leaf parsley
  • 2 large egg whites
  • 1 tablespoon tomato paste
  • 1/2 cup freshly grated Pecorino Romano cheese, plus more for sprinkling
  • Salt and freshly ground pepper
  • 2 1/2 cups prepared tomato sauce
  • Large pinch of crushed red pepper

How to make this recipe

  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.
Contributed By Photo © Wendell T. Webber Published August 2009

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Ludo Lefebvre’s Ultimate Lamb Chops




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