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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl add the bread slices and milk. Let sit until the bread is soaked through, then squeeze dry. Crumble and tear the soaked bread into smaller pieces and process in the food processor, using quick pulses, to yield 4 cups soaked crumbs(can be mashed by hand if desired). | 2. Mix the crumbs in a bowl with the eggs, cheese, herbs, and garlic, adding salt and pepper, to taste. Form into round balls about 2 inches in diameter. Set aside on a rack or plate to dry for about 15 to 20 minutes. | 3. In a saucepan or deep skillet over medium-high heat, heat the oil to frying temperature, about 360 degrees F, and fry the bread balls until brown on all sides. Remove the balls as they brown and drain on a rack covered with paper towels. | 4. Have the tomato sauce ready. Arrange the balls on a platter and lightly cover with sauce. Serve immediately. | 5. Basic Tomato Sauce: | 6. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes more. Add the tomatoes and their juice and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt, to taste. | 7. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. | 8. Note: | 9. If they come out a little mushy, bake them first in a 400*F. oven for about 10-15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread	1	lb	cut	4009.7613	0.0	0.0	453.5929
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
egg	3			214.5	1.08	18.84	14.265
pecorino cheese	1/2	cup	grated	-	-	-	-
italian parsley	1/2	bunch	chopped	-	-	-	-
basil	1	bunch	chopped	-	-	-	-
garlic	1	clove	sliced	4.47	0.9918	0.1908	0.015
salt pepper				-	-	-	-
olive oil	1	cup		1909.44	0.0	0.0	216.0
tomato sauce	2	cups		-	-	-	-
olive oil	1/4	cup		1909.44	0.0	0.0	216.0
spanish onion	1		cut	-	-	-	-
garlic clove	4		sliced	-	-	-	-
thyme leaf	3	tablespoons	chopped	-	-	-	-
carrot	1/2		shredded	12.505	2.9219	0.2836	0.0732
tomato	2	cans	peeled crushed	124.1379	27.5262	6.4768	1.0795
kosher salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.