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

August 2009

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Credit: © Wendell T. Webber

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Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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