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Polpettine napoletane al sugo
Discover this tasty polpettine Napoletane al sugo
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Ingredients
Directions
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Preheat the oven to 220ºC.
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Mix the mince with the eggs, the bread crumbs, the cheese, raisins, parsley, salt and pepper.
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Shape balls as big as bitter balls and put them on the baking sheet. Bake for about 20 minutes in the middle of the oven until they get a crispy layer. Take them out of the oven.
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In the meantime, heat the olive oil with garlic and onion and cook for 2-3 minutes. Add the tomatoes with juice and bring to the boil with salt and pepper. Cook gently for 15-20 minutes.
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Puree the sauce with a hand blender. Place the meatballs (polpettine) in the tomato sauce (sugo) and heat without cooking.
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Sprinkle with basil. Tasty with pasta or ciabatta.
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Nutrition
645Calories
Sodium0% DV0g
Fat58% DV38g
Protein76% DV38g
Carbs12% DV35g
Fiber0% DV0g
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