Recipes

Polpette in Spicy Tomato Sauce

Name: Polpette in Spicy Tomato Sauce
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

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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).

By Ruggero Gadaldi

Updated on November 9, 2018

Polpette in Spicy Tomato Sauce — Photo: © Wendell T. Webber

Yield:

12

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

Directions

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.
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.