Aunt Nina's Breadballs and Sauce

From Cook's Country | October/November 2009

Why this recipe works:

Italians have a long and delicious tradition of using bread creatively to stretch meals. Even when meat is readily available, this recipe for Aunt Nina’s Breadballs and Sauce makes a hearty meal for a large group. When forming the balls, we made sure to wet our hands periodically. This made it… read more

Italians have a long and delicious tradition of using bread creatively to stretch meals. Even when meat is readily available, this recipe for Aunt Nina’s Breadballs and Sauce makes a hearty meal for a large group. When forming the balls, we made sure to wet our hands periodically. This made it easier to form the balls and prevented them from sticking to our fingers. It was important to let the breadballs form a good crust during frying, or they fell apart when simmered. The point of the dish is that it is meatless; however, we found we could easily add meat to the sauce.

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Serves 6 to 8

Let breadballs form a good crust during frying or they will fall apart when simmered. To keep them from sticking to the pan, make sure the oil is shimmering before you start cooking and don't move them for the first few minutes of browning.

Ingredients

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