We can’t get enough of these perfectly plump polpettes, a.k.a. Italian-style meatballs. When you get them rolling, we guarantee you’ll have a real (meat) ball.
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Ингредиенты
- 3 garlic cloves, chopped
- 1 bay leaf
- 1/4 tsp red pepper flakes
- 2 tbsp (30 ml) olive oil
- 1 can (28 oz/769 ml) whole plum tomatoes
- 2 slices white sandwich bread
- 1/4 cup (60 ml) milk
- 1 lb (450 g) ground veal
- 1 1/2 cups (150 g) freshly grated Parmesan cheese
- 1 egg
- 1 garlic clove, finely chopped
- 1/4 cup (10 g) chopped flat-leaf parsley
- 1/2 tsp salt
- 1/2 tsp ground fennel
- 1/4 tsp dried oregano
- 1/4 tsp red pepper flakes
Инструкция
- In a large non-stick skillet over medium-high heat, lightly brown the garlic in the oil with the bay leaf and red pepper flakes. Add the tomatoes and simmer for 30 minutes. When they begin to break down, coarsely crush the tomatoes using a potato masher. Season with salt and pepper. Keep warm.
