Vegetarian Polpette in Marinara Sauce

Prep Time: 30 minutes

Cook Time:  40 Minutes

Serves: 4

Prep Time: 30 minutes

Cook Time:  40 Minutes

Serves: 4

Prep Time: 30 Minutes     Cook Time: 40 Minutes     Serves: 4

2 cups of dried bread crumbs

2 eggs

1 cup of milk (your preference)

1/2 cup of chopped parsley

1/2 cup parmesan cheese

1 teaspoon of baking powder

pinch of salt and pepper

1/2 cup of olive oil

Tomato Sauce:

1 28oz can crushed or diced tomatoes

3 garlic cloves minced

1 small onion, diced finely

1 156mL can of tomato paste

1 tablespoon of extra virgin olive oil

Pinch of salt and pepper

5 basil leaves chopped

1. Polpette: Mix together the bread crumbs, parmesan cheese, baking powder, salt and
parsley, once mixed stir in the eggs and milk until combined (let sit for 2 minutes for bread crumbs to absorb the milk and eggs

2. Form medium size balls with your hands, place on tray and once complete, place in
refrigerator for 10 to 15 minutes

3. Sauce: In a large saucepan, heat oil on medium heat, add in the garlic and onion and fry for 4-5 minutes, add in the can of tomatoes, tomato paste, salt, pepper and let cook over
medium heat, stir periodically while you cook the polpette

4. Remove polpette from refrigerator, in a large skillet or frying pan, on medium-high heat,  add olive oil and let heat up for 2 minutes. Add in the polpette balls and cook for 3 minutes on all sides until balls are golden brown (approximately 10 minutes in total)

5. Transfer balls to the tomato sauce, add in the chopped basil and let cook on low heat for an additional 20 minutes.

6. Broccoli: While polpette is simmering in tomato sauce, steam broccoli until texture is
desired, to reserve the most nutrients, maximum 5 minutes

7. Serve polpette on plate beside steam broccoli