Breadballs with tomato sauce

Vegetarian polpette (meatballs with no meat), in a zero-waste version, to reuse stale bread.
To be dipped into tomato sauce: scarpetta is mandatory!

Ingredients for 4 persons

6 slices stale bread (with the crust)
4 cloves garlic
1 bunch of parsley
3 spoons of grated Grana Padano
2 eggs
1 onion
1 liter sauce
Salt, pepper

Time: 60 minutes

Let’s cook!

Mince the parsley and the garlic. Set them aside.

Soften the bread (yes, also the crust) in a bowl, in cold water for 15-30 minutes (the harder the bread is, the longer it will stay). When it is soft, squeeze it well (it has to be the same texture of minced meat) and set it aside.

In another bowl, mix the bread with eggs, cheese, parsley and garlic, season with salt and pepper.

Make breadballs the size of walnuts and then toss them in the breadcrumbs. Stir-fry them in a pan with a little bit of olive oil and set them aside on paper towels.

Using the same pan, prepare the tomato sauce by stir-frying the onions, add the tomato sauce and cook for about 20 minutes. Dip the breadballs in the sauce and cook for another 5-10 minutes. Add the chopped basil at least, with the stove turned off. Serve and enjoy.

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