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🍽️ Roman-style Tofu Meatballs with Penne

831 kcal · 30 min · 4 servings

Roman-style Tofu Meatballs with Penne Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the onion in half and peel it.
  2. 2. Dice the onion finely.
  3. 3. Wash the carrot.
  4. 4. Cut off the ends of the carrot.
  5. 5. Slice the carrot.
  6. 6. Wash the celery.
  7. 7. Peel the celery.
  8. 8. Remove the ends and stalks from the celery.
  9. 9. Dice the celery finely.
  10. 10. Cut the smoked tofu into cubes of approx. 5 mm.
  11. 11. Heat 2 tbsp of oil in a pot over medium heat.
  12. 12. Sauté the onion, carrot, celery, and smoked tofu for approx. 4–5 minutes.
  13. 13. Add a bay leaf, puréed tomatoes, salt, and pepper.
  14. 14. Continue cooking the sauce for approx. 30 minutes.
  15. 15. Bring approx. 4 liters of salted water to a boil in a pot.
  16. 16. Peel the garlic cloves.
  17. 17. Finely chop the garlic.
  18. 18. Wash the parsley.
  19. 19. Shake the parsley dry.
  20. 20. Pick the parsley leaves off the stems.
  21. 21. Roughly chop the parsley.
  22. 22. Place the Vemondo patties in a bowl.
  23. 23. Add the chopped garlic.
  24. 24. Add 20 g of the chopped parsley.
  25. 25. Add nutmeg, Reibegenuss (a spice blend), a little salt, and pepper.
  26. 26. Mix everything well with your hands.
  27. 27. Form balls with a diameter of approx. 3–5 cm.
  28. 28. Cook the Penne Rigate in the boiling salted water for approx. 9 minutes until al dente.
  29. 29. Heat 4 tbsp of oil in a frying pan over medium heat.
  30. 30. Fry the Vemondo balls for approx. 5 minutes.
  31. 31. Add the balls to the sauce.
  32. 32. Simmer the balls in the sauce for approx. 10 minutes.
  33. 33. Drain the Penne Rigate in a colander.
  34. 34. Garnish the Polpette alla Romana with the remaining parsley.
  35. 35. Serve the meatballs on top of the Penne Rigate.

Nutrition per serving