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Polpette Casce e Ovo

Servings: 2
Author: Shawn

Ingredients

For the "meatballs"

  • 2 cups cubed stale bread with crusts
  • 2 large eggs
  • 1 ounce Parmagiano-Reggiano grated, plus more for serving
  • Kosher salt
  • Freshly grated black pepper
  • 2-3 Tbs olive oil extra-virgin

For the sauce

  • 1 Tbs olive oil extra virgin
  • 1/3 cup diced onion
  • 1 can (28 ounce) whole San Marzano tomatoes cores removed
  • Basil to taste
  • Kosher salt to taste
  • Red pepper flake to taste
  • Freshly ground black pepper to taste
  • 8 ounces spaghetti

Instructions

For the "meatballs"

  • In a medium bowl, combine, bread, eggs, cheese, salt, and pepper. Stir until well combined, then let stand a few minutes and stir again.
  • In a large skillet, heat oil over medium heat. With your hands, shape the bread mixture into eight balls and fry, turning repeatedly, until browned. Remove from pan and set aside.

For the sauce

  • Lower the heat to medium-low and add the onions along with additional oil, if needed. Sauté until tender, about 5-7 minutes.
  • Add tomatoes and bring to a simmer, stirring occasionally.
  • Season to taste with basil, salt, red pepper, and black pepper.
  • Set the "meatballs" in the sauce and stir to coat. Continue to simmer until heated through.
  • While the sauce is simmering, cook and drain pasta according to package directions.
  • Divide pasta between heated bowls, top with sauce and meatballs, and additional grated Parmagiano-Reggiano.