Tiny Meatballs: Polpettine

1. 1

   Using your hands and working quickly, combine meat, bread crumbs, grated cheese, parsley, garlic, egg, salt, and pepper in a bowl.

2. 2

   In a pan with sides tall enough for deep-frying, heat 1 cup oil to 360 degrees F. While the oil is heating, form meat mixture into little balls no more than 3/4-inch in diameter.

3. 3

   When oil is hot, add the meatballs, a few at a time, and fry until brown on all sides.

4. 4

   As they finish cooking, set aside to drain on paper towels.

5. 5

   Gently stew the tomatoes and onion in 2 tablespoons oil in a saucepan over medium heat, crushing tomatoes with a fork as they cook, until most of the liquid has evaporated and the sauce is dense.

6. 6

   Taste and add salt, if necessary.

7. 7

   Transfer to a food processor or food mill and process briefly to make a smooth puree.

8. 8

   Return puree to the pan, add drained meatballs, and let bubble over medium-low heat for 2 to 3 minutes to absorb flavors.

9. 9

   Just before serving, stir in fresh herbs.

* Per serving · 4 servings · Values may vary.