A recipe for Polpettonne May 1998. Follow the simple recipe instructions for Polpettonne May 1998 shared by other home cooking experts.
Ingredients
For the meatballs: 1/2 lb. ground beef1/2 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
Directions
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.
