Polpettonne May 1998

* Exported from MasterCook *

Polpettonne May 1998

Recipe By : Miriam Podcameni Posvolsky
Serving Size : 1 Preparation Time :0:00
Categories : Main Courses Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the meatballs
1/2 lb ground beef
1/2 lb ground veal
3 to 4 slices white bread -- soaked in water
1/2 onion -- grated
2 cloves garlic -- crushed
1 tbs chopped parsley
1/2 tsp oregano
1/4 tsp cumin
salt and pepper -- to taste
1 egg -- optional
Stuffing
4 slices ham or prosciutto
8 oz grated mozzarella -- or more
To coat
2 cups fresh breadcrumbs
1/2 cup Grated parmesan cheese
2 eggs beaten with 4 tbs water

Tomato sauce

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 1/2" thick
6. Coat with breadcrumbs pressing to adhere
7. Dip in the beaten eggs and coat with breadcrumbs 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 cheeese has melted.

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Serving Ideas : serve with pasta and more tomato sauce

NOTES : You may add herbs such as basil or chopped rosemary to the
stufiing. This is real good stuff!