Put down your Ipod and pick up your napkin and tuck it in! These are the Slider Polpettini (little meatballs) any of the infamous Sopranos would love. Serve them on Slider Buns, dripping with a spicy red sauce and a slice of mozzarella as an appetizer or put out 2 or 3 per person for an easy entree. These might even make the Sopranos go straight!
Soprano’s Polpette in Spicy Tomato Sauce
- 1 lb. ground veal (or turkey)
- 1/2 lb. Sweet Italian sausage, casings removed
- 1 c dried bread crumbs (Italian seasoned crumbs OK)
- 1/2 c whole milk
- 3 garlic cloves minced
- 2 Tbsp. Italian (flat leaf) parsley, chopped
- 2 egg whites
- 1 Tbsp. tomato paste (balance can be frozen in 1 Tbsp. patties for future use)
- 1/2 c freshly grated Romano or Pecorino-Romano cheese, divided
- 2-1/2 c prepared tomato sauce (your favorite spaghetti sauce or purchased one)
- large pinch crushed red pepper flakes
- salt & pepper to taste
Preheat oven to 350. Lightly oil or spray or line with parchment paper, a rimmed baking sheet.
In a mixing bowl combined ground meat with sausage; use your hands to mix well. Add bread crumbs, milk, garlic, egg whites, parsley, 1/2 cup pecorino cheese and tomato paste. (You can use a spoon or your hands for this – your choice – just be sure it’s well mixed).
Roll into 1-1/2″ balls on place on the prepared baking sheet. Bake about 30 minutes or until lightly browned and cooked through. Internal temperature should be 160-165.
In a large saucepan, combine the prepared tomato sauce with the crushed red pepper flakes. Add the meatballs and simmer for about 8-10 minutes. Sprinkle with remaining Romano or Pecorino cheese and serve.
Will serve about 8.