Name: Bombas alla sarda (Meatballs from Sardinia)
Yield: Serves 4
Cuisine: Italy
Ingredients: ½ cup water; 1 pound tomatoes, peeled, seeded, and chopped, or 2 cups canned tomatoes, seeded and chopped; ¼ cup dried bread crumbs, or ½ cup fresh bread crumbs; 1 pound ground pork; 1 yellow onion, chopped; Salt and freshly ground black pepper; 2 to 3 tablespoons olive oil; 6 tablespoons grated pecorino cheese; 2 cloves garlic, minced; 2 eggs; ¼ cup chopped fresh flat-leaf parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

One day, my grandchildren requested spaghetti and meatballs for dinner because they had tried the dish at a local pasta chain restaurant. After I gave my son “the look” for taking them there, I decided that I would make spaghetti and meatballs the classic way, with my favorite Apulian polpette (meatballs). I carefully browned the meatballs and heated them in the sauce. My granddaughter, ever the diplomat, said “Grandma, I don’t want to hurt your feelings, but I like the other meatbal