Polpette della Mamma

For the first time you can satisfy your meatball craving without the guilt. My recipe below is inspired by natural ingredients and is under 400 calories.

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By Chef Simone Falco
Yields 4 people

CALORIES PER SERVING

375 Cal
carbs 20
protein 36
fat 12

COOKING TIME

Just under one hour


SHOPPING LIST

1 lb Ground beef 90% fat free
(ideally Pat La Frida ground sirloin)
 

2 Egg whites
(ideally farm organic cage-free pasture-raised)
 

2 oz Pecorino Romano grated
(ideally imported DOP)
 

5 oz (2 slices) Rye bread
(ideally Mestemacher)
 

24.5 oz Tomato puree
(ideally Mutti)
 

4 cloves Garlic
 

1 bunch Parsley
 

1 tbsp Extra Virgin Olive Oil
 

Salt and Pepper: to taste

Method: Tomato sauce
 

1.

Place a medium size pot on medium heat. Once the pot is hot, add the extra virgin olive oil

2.

Once the oil is hot, add 2 cloves of garlic halved, and cook until golden brown
 

3.

Add the tomato puree, 2 cups of water, and bring to a boil.
 

4.

Reduce the heat. Half cover the pot with a lid and cook at low heat for 30 minutes
 

5.

Adjust salt and pepper to taste
 

Method: Meatballs
 

1.

Pre-heat the oven at 450 F
 

2.

Soak the sliced bread in water for 10 minutes
 

3.

Drain the bread well, squeezing it and finely crumble the two slices in a large bowl
 

4.

Add the pecorino, egg whites, and the chopped parsley
 

5.

Add 2 cloves of garlic, finely chopped or microplaned, add 1 Tsp of salt and 1 Tsp of black pepper and mix well
 

6.

Add the meat, well chilled, to the mix being careful not to overwork it too much (that will make the meatballs too hard)
 

7.

Using your hands, make 12 small/medium balls
 

8.

Cover a baking sheet with parchment paper then place the balls on the sheet and bake for 20 minutes
 

9.

After, add the meatball to the tomato sauce, bring the heat to medium and cook for 20 minutes or until the inside is no longer pink.
 

10.

Serve with parsley and extra parmigiano
 

Buon Appetito!