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katiejjones
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Polpette
Sauce
Make the sauce. In a medium sauce pan, bring to medium high heat & coat the bottom of the pan with olive oil. Add onion & garlic & cook till fragrant.
Add tomato to sauce. Bring to a boil, then simmer while making the polpette. Add in the minced basil.
Prepare the polpette mixture. Crack eggs into a medium bowl & beat well. Whisk in milk, salt, parsley, Italian seasoning, & garlic powder.
Slowly add in cheese & breadcrumbs till mixture holds together, but is not to firm. Overmixed will lead to overly dense texture.
Shape into small fritter size. (standard meatball was too large - maybe try closer to a marble?)
Heat oil in a pan over medium heat. Fry polpette on all sides until golden brown. Remove & drain on a paper towel lined plate.
Gently add the cooked polpette to the sauce & simmer for 15 minutes.