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Categories:
breadcrumbs Parmesan cheese baking powder salt eggs milk fresh parsley olive oil tomato sauce olive oil onion garlic tomatoes tomato paste white wine salt fresh basil
Viewed: 51 - Published at: 9 years agoIngredients
- 2 cups dry breadcrumbs
- 1/2 cup parmesan cheese, grated
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- TOMATO SAUCE
- 1 tablespoon olive oil
- 1 onion, diced
- 1 garlic clove, minced
- 1 (796 ml) can tomatoes, crushed
- 1 (156 ml) can tomato paste
- 1/2 cup dry white wine
- 1 teaspoon salt
- 2 tablespoons fresh basil leaves, sliced
Method
- Mix together breadcrumbs, parmesan cheese, baking powder and salt; stir in eggs, milk and parsley. With oiled hands, shape into 20 balls; place on tray. Refrigerate for 30 minutes.
- TOMATO SAUCE: In large saucepan, heat oil over medium heat; fry onion and garlic until onion is softened, about 3 minutes. Add 1 1/2 cups water, tomatoes, tomato paste, wine, and salt; simmer until thickened, about 25 minutes.
- Meanwhile, in large skillet, heat oil over medium-high heat; fry balls, turning often, until golden all over, about 4 minutes. Using slotted spoon, transfer to sauce. Cover and simmer until firm inside, about 20 minutes. Stir in basil.
