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Polpette in Spicy Tomato Sauce

Polpette in Spicy Tomato Sauce

From Food & Wine

Polpette in Spicy Tomato Sauce


  1. 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


  1. 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.
  2. 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.

Serves 12.

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