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How To make Polpettonne May 1998

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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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