Red Bean Meatballs with Spicy Sauce (Polpette di Fagioli Rossi in Salsa Picante)

Ingredients

• 30 ounce beans red canned
• 0.3 cup canola oil 
• 1 large eggs 
• 1 large egg white 
• 1 clove garlic cloves peeled
• 4 tablespoon olive oil extra-virgin
• 8 ounce pancetta cut into ¼-inch dice
• 6 servings sea salt as needed
• 0.8 cup semolina flour 
• 1 tablespoon tomato paste 
• 1 cup vegetable broth 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• mixing bowl

Directions

1. In a small saucepan combine vegetable broth, bell pepper, celery, 3 tablespoons olive oil, chili peppers, tomato paste, garlic clove, and a pinch of salt. Bring to a boil. Lower heat and simmer about 10 minutes.
2. Remove pan from heat. Discard garlic clove. Brown the pancetta dice in a medium saucepan set over medium-high heat, about 8 minutes.
3. Drain away most of the fat. In a food processor pulse the beans 8 or 10 times, scraping the sides of the bowl once or twice. They should remain quite chunky.
4. Remove half the beans to a large mixing bowl. Puree the remaining beans, then scrape them into the same bowl with the chunky beans.To the bean bowl add the browned pancetta and about 1-tablespoon of its fat, the remaining olive oil, egg white, ¼ cup (or less depending on wetness of mixture) semolina flour and about ¼ teaspoon salt; blend the mixture together with your hands. Do not overmix. Form this mixture into thirty 1-tablespoon sized balls. They will be sticky, but be diligent.
5. Put the remaining semolina flour into a shallow bowl. Lightly beat the whole egg in another shallow bowl. Dip 1 ball into the egg, letting excess drip away, then dredge it in the semolina flour to lightly coat on all sides.
6. Transfer to a baking sheet. Repeat with remaining balls.In a large non-stick or cast iron skillet, heat the canola oil over medium-high heat. Fry the balls, in batches, rolling them around in the skillet as they cook to brown well on all sides. About 3 to 5 minutes per batch. remove them as they finish to a paper towel lined tray. Season them with salt while still warm.Reheat the sauce.
7. Serve red bean meatballs in shallow bowls drizzled with some of the sauce.