Bella Cucina Sun-Dried Tomato & Herb Polpette Meatballs With Sugo Pasta Sauce

1. 1

   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.

2. 2

   Roll the mixture into small meatballs (about 1 inch diameter) and place on a parchment-lined sheet pan.

3. 3

   In a large saucepan, heat the oil and cook the meatballs on all sides until browned.

4. 4

   Add 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!

5. 5

   NOTE: 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.