Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Polpette di pane e zucchine all'Arrabbiata-feature-polpette in the pan with sauce

Polpette di pane e zucchine all'Arrabbiata

Polpette di pane e zucchine all'Arrabbiata, Bread and zucchini "meatless meatballs" in Arrabbiata sauce. Summer means having plenty of zucchini on hand. And who doesn't have some day-old bread laying around? We mixed the two together with milk, egg, Parmigiano, and breadcrumbs and made meatless meatballs simmered in Stefano's wonderful Arrabbiata sauce. 

  • Total Time: 45 minutes
  • Yield: 14 polpette 1x

Ingredients

Scale
  • 1 zucchini (about 270 g)
  • 150 g day old bread (we used baguette), cubed
  • 150 ml milk
  • 1 egg
  • 2 tablespoons grated Parmigiano
  • 4 tablespoons Italian-style breadcrumbs
  • 1/4 tsp each salt and pepper
  • 1 tablespoon flour + more for rolling
  • 1/4 cup olive oil for frying
  • 1 jar Stefano's Arrabbiata sauce
  • 1 tablespoon parsley, minced

Instructions

  1. Wash the zucchini, remove the ends, and grate it into a bowl. Then, put it into a cheesecloth or clean dish towel and squeeze out the water. Place into a medium mixing bowl.
  2. Cube bread and place into a large ramekin or dish. Pour milk in mix, and let soak until absorbed, then toss in with zucchini.
  3. Crack an egg in the bowl with the zucchini and bread mixture. Add in Parmigiano, breadcrumbs, flour, salt and pepper and mix until well incorporated.
  4. Pour some flour into a shallow dish.
  5. Take a tablespoon of mixture and roll it in your hands (it helps if your hands are wet with water). Then place in the dish with flour and roll it around until it is well coated with flour. Place it back in your hand to reshape them and take off any excess flour. Set on a baking sheet. Repeat until you've used up all the mixture. 
  6. Bring the oil to heat in a large saute pan. Fry the balls until nice and golden brown on the outside, about 3-4 minutes, then place on a paper towel lined baking sheet. Pour out the oil in the pan and give it a quick wipe with paper towel.
  7. In that same saute pan that you used, heat up Stefano's Arrabbiata sauce and gently place the balls in. Cover them with the sauce, turn a few times, lower heat, and simmer for 10 minutes.
  8. Plate and serve with a sprinkle of minced parsley on top. Any excess sauce can be used to dress some pasta.
  9. Enjoy!

Notes

If you prefer your sauce not so spicy, then use Stefano's Marinara sauce. 

If you want, you can use an air fryer to fry the meatless meatballs.

You can use regular zucchini and yellow summer squash combined together.

  • Author: Loreto and Nicoletta SugarLoveSpices
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Main, Vegetarian
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Polpette di pane e zucchini, Italian cuisine, arrabbiata sauce, meatless meatballs, zucchini, Mediterranean cuisine, Italian comfort food, Tomato sauce, made from scratch, dinner idea,

Recipe Card powered byTasty Recipes

sign up and connect for NEW RECIPES + MORE

You have Successfully Subscribed!

Pin It on Pinterest