We can’t get enough of these perfectly plump polpettes, a. In a large best bread sauce-stick skillet over medium-high heat, lightly brown the garlic in the oil with the bay leaf and red pepper flakes. Add the tomatoes and simmer for 30 minutes. When they begin to break down, coarsely crush the tomatoes using a potato masher.
Meanwhile, in a food processor, pulse the bread until the size of bread crumbs. In a large bowl, soak the bread crumbs in the milk for 5 minutes. Add the remaining ingredients and, using your hands, combine well. Place the meatballs in the tomato sauce, cover and cook for 10 minutes over medium-low heat, turning them a few times during cooking. Uncover and continue cooking for 10 minutes or until cooked through.
Serve the meatballs with blanched rapini, pasta or fresh bread. Follow Ricardo’s TV show on Radio-Canada. Free Tote when you subscribe to Taste of Home today! We can’t get enough of these perfectly plump polpettes, a. In a large non-stick skillet over medium-high heat, lightly brown the garlic in the oil with the bay leaf and red pepper flakes. Add the tomatoes and simmer for 30 minutes.
When they begin to break down, coarsely crush the tomatoes using a potato masher. Meanwhile, in a food processor, pulse the bread until the size of bread crumbs. In a large bowl, soak the bread crumbs in the milk for 5 minutes. Add the remaining ingredients and, using your hands, combine well.