Countries around the Mediterranean have their own way of making and serving meatballs. In Spain, we saw albondigas on tapas menus, sometimes served in a sauce with toothpicks. In Italy, polpette may be served alone or even in soup. This is my vegetarian twist on the common dish, served with pasta.
Mix the ingredients well then roll the mixture into 1-in (2½-cm) balls. Fry them in a generous amount of olive oil on med/low, turning a few times, until browned on all sides. I serve them hot over spaghetti with marinara sauce, sprinkled with fresh thyme. They are also great as an appetizer served with toothpicks and marinara or pesto for dipping.
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