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Polpettine napoletane al sugo
 
 
4 ServingsPTM40 min

Polpettine napoletane al sugo


Discover this tasty polpettine Napoletane al sugo

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Directions

  1. Preheat the oven to 220ºC.
  2. Mix the mince with the eggs, the bread crumbs, the cheese, raisins, parsley, salt and pepper.
  3. 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.
  4. 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.
  5. Puree the sauce with a hand blender. Place the meatballs (polpettine) in the tomato sauce (sugo) and heat without cooking.
  6. 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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