Meatless Balls in Juicy Tomato Sauce

Directions

Mix together bread crumbs, Parmesan cheese, baking powder and salt, stir in eggs, milk and parsley.

With oiled hands, shape into 20 balls, place on tray.

Refrigerate for half an hour.

For the Tomato Sauce:

In large saucepan, heat oil over medium heat.

Add onion and garlic and cook, stirring often until onion is softened, 3 to 5 minutes.

Add 1½ cups water, tomatoes, tomato paste, wine and salt.

Simmer until thickened, about 25 minutes.

Meanwhile, in large skillet, heat oil over medium-high heat, cook balls and turn often, until golden all over. 4 to 6 minutes.

Use slotted spoon, transfer to sauce.

Cover and simmer until firm inside, about minutes.

Stir in freshly sliced basil leaves.