Italian Meatless Meatballs (Polpette di pane) are a typical poor man's dish or cucina povera. Traditionally prepared when meat was scarce as well as a way to make use of stale bread. These tender, moist and cheesy meatballs are made up with all the same ingredients found in my mom's traditional meatballs, minus the meat!
Course Main Course
Cuisine Sicilian-Italian
Keyword Italian meatballs without meat, meatballs with bread and cheese
6cupsfresh breadcrumbs from day old breadfrom 1 large loaf of Italian bread
1 1/2cupsmilkor combination of milk and water
1 1/4cupscombination grated Parmigiano/Pecorino Romano cheeseor only Pecorino Romano if you prefer
2largeeggs
1/2cupparsley freshly chopped
1smallgarlic clovefinely minced
1/4tspsalt
pepperto taste
olive oilfor drizzling on the baking sheet
For the tomato sauce
3tbspolive oil
1smallonionfinely diced
2garlic clovesfinely minced
1tbsptomato paste
680mljar of tomato passatatomato purée
pinchred pepper flakesoptional
saltto taste
fresh basil leaves
Instructions
Begin by soaking the crumb of day old Italian bread (6 cups) in milk or a combination of milk and water. Let stand while you prepare the remaining ingredients.
Squeeze some of the milk from the bread, but not all of it, and transfer to a large mixing bowl. You want to retain much of the moisture. Add grated Parmigiano/Pecorino Romano cheeses; large eggs; freshly chopped parsley; finely minced clove of garlic; salt and pepper. Use your hands to combine all ingredients.
Preheat oven to 400 degrees F and line a baking sheet with parchment paper and drizzle with olive oil.
Shape meatballs into balls using your hands or a 1 tbsp cookie scoop and place onto the prepared baking sheet. The mixture will be very wet and not firm, in fact your meatballs will be slightly oval shaped and flat. Just like my mom always makes them!
Bake for 10 minutes, just until they can hold their shape without falling apart. They will continue cooking in tomato sauce.
For the tomato sauce
Meanwhile, prepare a basic tomato sauce. In a large sauce pan heat olive oil. Sauté the onion for a few minutes. Add garlic and a pinch of red pepper flakes, optional. Stir in tomato paste.
Pour in the tomato passata (tomato purée). Pour water into the jar and swirl around to gather the remaining sauce in the jar and add to the pan as well. I easily add about 1 - 1 1/2 cups of water. No worries, it will not make your sauce watery at all. The sauce will thicken as it simmers. Bring to a boil, then lower to a simmer. Add salt, to taste
When the meatballs come out of the oven nestle them in the tomato sauce. Simmer with the lid loosely covered for about an hour. The meatballs will further soften as they absorb some of the sauce, the sauce will thicken and become flavorful. Add torn basil leaves before serving.
Notes
The mixture for these meatballs is quite soft, this is normal. If you prefer a meatballs that is a bit more firm simply stir in a few spoonful's of dry breadcrumbs.
Make your Sunday sauce with a combination of bread meatballs and regular meatballs with meat as my mom does!
Serve the tomato sauce with your favorite pasta as a first course, and the meatballs as a second course with a salad.
Leftovers keep well refrigerated for up to 3 days.
Cooked meatballs in the tomato sauce can be frozen for up to 3 months. Place in a sauce pan and slowly defrost on low heat.
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.