meatless polpette in tomato sauce

"Polpette, or Italian meatballs, are fantastic with a side of sautéed rapini or other leafy greens. Or serve with cooked pasta, quinoa or rice."

Ingredients:

• 2 cups (500 mL) dry bread crumbs
• 1/2 cup (125 mL) grated parmesan cheese
• 1 tsp (5 mL) baking powder
• 1/4 tsp (1 mL) salt
• 2 eggs
• 1 cup (250 mL) milk
• 1/4 cup (60 mL) chopped fresh parsley
• 1/4 cup (60 mL) olive oil
  Tomato Sauce:
• 1 tbsp (15 mL) olive oil
• 1 onion, diced
• 1 clove garlic, minced
• 1 can (28 oz/796 mL) crushed tomatoes
• 1 can (5-1/2 oz/156 mL) tomato paste
• 1/2 cup (125 mL) dry white wine
• 1 tsp (5 mL) salt
• 2 tbsp (30 mL) fresh basil leaves, sliced

Preparation:

• Mix together bread crumbs, Parmesan cheese, baking powder and sa< stir in eggs, milk and parsley.
• With oiled hands, shape into 20 balls; place on tray.
• Refrigerate for 30 minutes.
• 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 (375 mL) water, tomatoes, tomato paste, wine and salt simmer until thickened, about 25 minutes.
• 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.

Note:

• although not gross, we won't be making this one again.

Prepared: 2012-02-07

Makes: 5 servings

calories per serving:
459

Categories: vegetarian

Recipe Source: canadianliving.com