Soppressata meatballs stewed in oven-roasted tomato sauce from Listen To Your Vegetables: Italian-Inspired Recipes for Every Season (page 407) by Sarah Grueneberg and Kate Heddings

  • canola oil
  • dried oregano
  • Show all ingredients...
  • Serves : 12

  • EYB Comments

    Can substitute pepperoni sausages, mortadella, or prosciutto for soppressata sausages; parsley for basil; chicken stock or water for artichoke stock; canned crushed tomatoes for canned tomatoes; and dried oregano for dried Calabrian oregano. Can use the book's "Light artichoke stock".

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Double-roasted spaghetti squash with burrata and black pepper

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pepperoni sausages, mortadella, or prosciutto for soppressata sausages; parsley for basil; chicken stock or water for artichoke stock; canned crushed tomatoes for canned tomatoes; and dried oregano for dried Calabrian oregano. Can use the book's "Light artichoke stock".

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