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
4 cloves garlic
1 bunch of parsley
3 spoons of grated Grana Padano
2 eggs
Breadcrumbs
1 onion
1 liter sauce
Basil
Salt, pepper

Time: 60 minutes

Let’s cook!

Mince the parsley and the garlic. Soften the bread in a bowl, in cold water for a few minutes, then squeeze and mix with eggs, cheese, parsley and garlic, season with salt and pepper.

Make breadballs the size of walnuts and 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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