Polpettonne
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground beef |
| ½ | pounds | Ground veal |
| 3 | slices | White bread; soaked in water (up to 4) |
| ½ | Onion; grated | |
| 2 | Cloves garlic; crushed | |
| 1 | tablespoon | Chopped parsley |
| ½ | teaspoon | Oregano |
| ¼ | teaspoon | Cumin |
| Salt and pepper; to taste | ||
| 1 | Egg; optional | |
| 4 | slices | Ham or prosciutto |
| 8 | ounces | Grated mozzarella; or more |
| 2 | cups | Fresh bread crumbs |
| ½ | cup | Grated parmesan cheese |
| 2 | Eggs beaten with 4 tbs water | |
| Tomato sauce | ||
Directions
FOR THE MEATBALLS
STUFFING
TO COAT
1. Squeeze water out of bread.
2. Mix all the meatballs ingredients 3. Divide the meatball mixture into 8 parts 4. Shape each into a steak and top each steak with 1 slice ham, 1 oz mozzarella or more
5. Top each steak with another in such a way that you have the stuffing well enclosed and they look like hamburger ½" thick 6. Coat with bread crumbs pressing to adhere 7. Dip in the beaten eggs and coat with bread crumbs again 8. Fry in the olive oil/ oil mixture. Drain in paper towels 9. Place " steaks " in a baking dish, top with the rest of the mozzarella and tomato sauce.
10 Bake until cheese has melted.
Serving Ideas : serve with pasts and more tomato sauce NOTES : You may add herbs such as basil or chopped rosemary to the stuffing. This is real good stuff! Recipe by: Miriam Podcameni Posvolsky Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@...> on May 13, 1998