Filter
Reset
Sort ByRelevance
MeCave
Polpettine napoletane al sugo
Discover this tasty polpettine Napoletane al sugo
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220ºC.
-
Mix the mince with the eggs, the bread crumbs, the cheese, raisins, parsley, salt and pepper.
-
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.
-
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.
-
Puree the sauce with a hand blender. Place the meatballs (polpettine) in the tomato sauce (sugo) and heat without cooking.
-
Sprinkle with basil. Tasty with pasta or ciabatta.
-
30 minLuncholive oil, onion, garlic, zucchini, dried Provençal herbs, Broccoli, vegetable stock, chicken bouillon, salmon fillet, lemon juice, herbal cream cheese,zucchini broccoli soup with salmon
-
20 minMain dishpandan rice, minced beef, sambal manis, sunflower oil, lime, basil, Thai stir-fry mix, mix for nasi herbs,thai nasi with mini meatballs
-
25 minMain disholive oil, onion, Red pepper, zucchini, tomato cubes, Eggs, Camembert, dark wholemeal bread,French farmers omelette
-
15 minMain dishcocktail sausages, smoked bacon, dried Provençal herbs, egg, bread-crumbs, mature cheese, butter or margarine,sausage on the spit
Nutrition
645Calories
Sodium0% DV0g
Fat58% DV38g
Protein76% DV38g
Carbs12% DV35g
Fiber0% DV0g
Loved it