Bowl of Hearty Italian Polpetti

Name: Bowl of Hearty Italian Polpetti
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: 1 thick white bread (crusts removed); 4 tablespoons milk; 3.333 cups ground Beef; 1 cup grated Parmesan cheese; 1 teaspoon oregano; 1 small onion (grated); 1 clove garlic (finely chopped); 1 egg (beaten); 0.25 teaspoon grated Nutmeg; salt; peppers; All purpose flour; 1 tablespoon Oil; 2 tablespoons olive oil; 1 finely chopped onion; 1 clove garlic (finely chopped); 2 cups canned, chopped tomatoes; 0.5 cup Red wine; 0.5 cup Beef stock; 0.5 teaspoon sugar; 1 tablespoon tomato puree; 3 roasted Red pepper (from a jar); 1 tablespoon finely chopped Basil; 18 ounces Spaghetti

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Calories:

1044

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	1,044 kcal	(50 %)
Protein	61.33 g	(63 %)
Fat	35.54 g	(31 %)
Carbohydrates	116.18 g	(77 %)
Sugar added	0.52 g	(2 %)
Roughage	3.95 g	(13 %)

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more nutritional values

Vitamin A	457.56 mg	(57,195 %)
Vitamin D	1 μg	(5 %)
Vitamin E	3.61 mg	(30 %)
Vitamin B₁	0.94 mg	(94 %)
Vitamin B₂	0.86 mg	(78 %)
Niacin	27.5 mg	(229 %)
Vitamin B₆	1.5 mg	(107 %)
Folate	247.55 μg	(83 %)
Pantothenic acid	2.39 mg	(40 %)
Biotin	5.69 μg	(13 %)
Vitamin B₁₂	2.28 μg	(76 %)
Vitamin C	129.15 mg	(136 %)
Potassium	1,387.39 mg	(35 %)
Calcium	552.08 mg	(55 %)
Magnesium	196.62 mg	(66 %)
Iron	7.8 mg	(52 %)
Iodine	21.34 μg	(11 %)
Zinc	9.18 mg	(115 %)
Saturated fatty acids	12.62 g
Cholesterol	154.23 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

For the meatballs: 1
thick white bread (crusts removed); 4 tablespoons
milk; 3.333 cups
ground Beef; 1 cup
grated Parmesan cheese; 1 teaspoon
oregano; 1
small onion (grated); 1 clove
garlic (finely chopped); 1
egg (beaten); ¼ teaspoon
grated Nutmeg; salt; peppers; All purpose flour; 1 tablespoon
Oil

For the sauce: 2 tablespoons
olive oil; 1
finely chopped onion; 1 clove
garlic (finely chopped); 2 cups
canned, chopped tomatoes; ½ cup
Red wine; ½ cup
Beef stock; ½ teaspoon
sugar; 1 tablespoon
tomato puree; 3
roasted Red pepper (from a jar); 1 tablespoon
finely chopped Basil; 18 ounces
Spaghetti

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Preparation steps

For the meatballs: soak the bread in the milk until soft, squeeze dry and put in a bowl. Mix in the beef, cheese, oregano, onion, garlic, egg and nutmeg. Season with salt and pepper to taste and mix well, breaking up any clumps of meat with a fork.

Dust your hands with flour and roll the mixture into golf ball-sized balls. Put on a plate, cover and chill while you make the sauce.

For the sauce: heat the oil in a pan and cook the onion until softened. Add the garlic and fry for 1 minute.

Stir in the tomatoes, wine, stock, sugar, tomato puree and peppers. Bring to a boil and simmer gently for 10 minutes.

Heat the oil in a frying pan and fry the meatballs until brown. Drain on kitchen paper. Add the meatballs to the sauce and cook for a further 15 minutes.

Cook the spaghetti according to the instructions on the pack. Drain and put into a serving dish. Stir the basil into the sauce and serve the meatballs and sauce over the spaghetti.

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Bowl of Hearty Italian Polpetti

Nutritional values

Ingredients

Preparation steps

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