Polpettonne
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For | the | meatballs | * |
| ½ | pound | ground beef |
|
| ½ | pound | ground veal | * |
| 3 to 4 | slices |
white bread
soaked in water |
|
| ½ | each |
onions
grated |
|
| 2 | cloves |
garlic
crushed |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ½ | teaspoon | oregano |
|
| ¼ | teaspoon | cumin |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
eggs
optional |
|
|
stuffing
Stuffing |
* | ||
| 4 | slices |
ham
or prosciutto |
*
|
| 8 | ounces |
mozzarella cheese
or more to coat |
|
| 2 | cups |
bread crumbs
fresh |
|
| ½ | cup |
Parmesan cheese
grated |
|
| 2 | eggs |
eggs
beaten with 4 tablespoons water |
*
|
| 1 | x | tomato sauce |
*
|
Trans-fat Free, Good source of fiber
Directions
Squeeze water out of bread.
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 inch thick.
Coat with breadcrumbs pressing to adhere.
Dip in the beaten eggs and coat with breadcrumbs again.
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.
Bake until cheeese has melted.
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