Meatless Meatballs - {Polpette Di Lupo}

Recipe Ingredients

1 lb	454g / 16oz	Stale country-style bread - crusts removed,
		And cut into thick slices
1 1/2 cups	355ml	Milk
3 cups	594g / 20oz	Eggs (large)
1/2 cup	99g / 3.5oz	Grated pecorino or Parmigiano-Reggiano
2 tablespoons	30ml	Chopped Italian parsley
1		Basil - chopped
1		Garlic clove - thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Extra-virgin olive oil
2 cups	474ml	Basic Tomato Sauce - (see recipe)

Recipe Instructions

Soak the bread slices in milk until soaked through, then squeeze dry. Crumble and tear the soaked bread into smaller pieces and process in the food processor, using quick pulses, to yield 4 cups soaked crumbs.

Mix the crumbs in a bowl with the eggs, cheese, herbs, and garlic, adding salt and pepper, as desired. Form into round balls about 2-inches in diameter. Set aside on a rack or plate to dry for about 15 to 20 minutes.

In a saucepan or deep skillet over medium-high heat, heat the oil to frying temperature, about 360 degrees, and fry the bread balls until brown on all sides. Remove the balls as they brown and drain on a rack covered with paper towels.

Have the Basic Tomato Sauce ready. Arrange the balls on a platter and spoon the sauce over. Serve immediately.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E06) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.