About the Recipe
Polpette di Pane are a traditional preparation from Italian home cooking across multiple regions, including Campania and Lazio, created to utilize stale bread and other leftovers. They are made by soaking stale bread in water or milk, squeezing it dry, and mixing it with ingredients such as eggs, grated cheese (often Pecorino or Parmigiano), parsley, and garlic, then formed into balls and fried in oil. Historically, they served as a meatless, economical main course or snack. They are served as a frugal second course (secondo), a snack (merenda), or an appetizer (antipasto).
Ingredients
2 28-ounce cans plum tomatoes
1/4 cup extra virgin olive oil
5 cloves garlic sliced
1/4 teaspoon crushed hot red pepper flakes
Salt and pepper to taste
4 large basil leaves hand torn
2 1/2 cups homemade breadcrumbs
1 1/2 cups Pecorino Romano grated
1/2 cup milk
1/2 cup parsley minced
4 large eggs
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic grated
Preparation
Step 1
Heat a large pan or pot to medium-low and add the extra virgin olive oil along with the garlic. Saute the garlic until golden and fragrant (about 2-3 minutes) then add the hot red pepper flakes. Add the tomatoes to the pot and stir well. Bring the sauce to a simmer.
Step 2
Once simmering taste test the sauce and adjust salt and pepper to taste. Before serving add the basil. Keep the sauce warm at a low simmer while moving on to preparing meatballs.
Step 3
Beat the eggs, milk, salt, and pepper together. Place the breadcrumbs, parsley, cheese, and garlic into a large bowl and pour the egg mixture on top. Mix well so that the milk and eggs can rehydrate the breadcrumbs. If the mixture is too wet and will not form a meatball that holds its shape add a bit more breadcrumbs and mix again. If too dry add a touch more milk or another beaten egg.
Step 4
To form the meatballs dip your hands into a bowl of water then grab a golf ball size's worth of the mix. Roll together and place the formed meatball on a parchment paper lined baking sheet. Repeat the process of dipping hands in water and form all the meatballs.
Step 5
Place the baking sheet into the refrigerator for 10 minutes so that the meatballs can solidify a bit and set. After 10 minutes, gently place the meatballs into the sauce and stir slowly so that they don't touch. Cover and cook for 20 minutes at a low simmer. Serve as an appetizer with a sprinkle of parsley and basil and more grated Pecorino Romano.