Photo by Bella Cucina
Bella Cucina's Notes:
Expand1/4 pound Freshly ground veal Ask a question about this ingredient
1/4 pound Freshly ground sirloin or chuck Ask a question about this ingredient
1/4 cup finely ground breadcrumbs Ask a question about this ingredient
1/2 cup sun-dried tomato pesto Ask a question about this ingredient
1 whole egg Ask a question about this ingredient
1 teaspoon each: freshly chopped Italian parsley, sage and basil Ask a question about this ingredient
1-1.5 cup Bella Cucina Farmhouse Sugo or your favorite Pasta Sauce Ask a question about this ingredient
1 pound Gnocchi or dried pasta, or 1 cup fregola, cooked according to directions. My favorite pastas: Pennoni rigate, orecchiete, spaghettini Ask a question about this ingredient
Fresh basil, toasted pine nuts and Parmasean cheese for garnish Ask a question about this ingredient
In a medium-sized mixing bowl, combine all of the ingredients, with the exception of the the pasta sauce and pasta. Mix the ingredients until they are well blended.
Ask a question about this stepRoll the mixture into small meatballs (about 1 inch diameter) and place on a parchment-lined sheet pan.
Ask a question about this stepIn a large saucepan, heat the oil and cook the meatballs on all sides until browned.
Ask a question about this stepAdd the pasta sauce and cook just until the sauce is warmed. Pour over gnocchi, pasta, or fregola. Garnish with toasted pine nuts, shaved Parmesan cheese and torn fresh basil leaves.Buon appetito!
Ask a question about this stepNOTE: For any easy appetizer, make mini meatballs {polpettini} skewered with a cube of rosemary focaccia bread and serve with heated sugo sauce on the side for dipping.
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Thanks for sharing!