Meatless Meatballs (Polpette di Pane)

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Crack the eggs into a bowl, add salt and pepper, and beat well together.
   ≈2:55
2. 2
   Stir in the chopped parsley, breadcrumbs, and grated Pecorino Romano cheese. Mix thoroughly until the breadcrumbs are moistened and the mixture holds together.
   ≈3:22
3. 3
   Let the mixture rest briefly to allow the breadcrumbs to fully absorb the liquid.
   ≈4:36
4. 4
   Heat olive oil in a pot, add the chopped onion and garlic, and sauté until fragrant and lightly colored, being careful not to burn them.
   ≈5:08
5. 5
   Pour in the tomato puree and water, add salt and pepper to taste, and simmer for 15 minutes. Add fresh basil leaves and adjust the sauce consistency with more water if needed.
   ≈6:48
6. 6
   Heat olive oil in another pan. Using a spoon, scoop portions of the bread mixture and shape them into oblong or round meatball-like shapes. Fry them in the hot oil until golden brown on both sides.
   ≈9:01
7. 7
   Transfer the fried meatballs into the tomato sauce, a few at a time, and simmer for another 15 minutes until they are flavored by the sauce.
   ≈13:14
8. 8
   If using hard boiled eggs, cut them into pieces and add to the sauce to warm through and absorb the tomato flavor. Serve with pasta or bread.
   ≈14:19