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

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