Polpette di Pane Recipe | Traditional Basilicata Bread Meatballs

Ingredients

• 8 oz (about 4 cups) day-old rustic bread, crusts removed and cut into cubes
• 1 cup whole milk
• 2 large eggs
• 1/2 cup Parmigiano-Reggiano cheese, finely grated
• 1/4 cup Pecorino Romano cheese, finely grated
• 2 garlic cloves, finely minced
• 1/4 cup fresh Italian parsley, finely chopped
• 1/4 cup fresh basil leaves, finely chopped
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup high-quality extra-virgin olive oil (for frying)
• 1 1/2 cups San Marzano tomatoes, crushed by hand
• 1 small yellow onion, finely diced
• 1 tablespoon tomato paste
• 1/2 teaspoon sugar
• 1/2 cup dry white wine
• 1 bay leaf