Polpettonne
| Yield: | 1 Servings |
| Categories: | Main Courses, Meats, Basics |
| FOR THE MEATBALLS | ||
| 1/2 | lb | Ground beef |
| 1/2 | lb | Ground veal |
| 3 | sl | White bread; soaked in water (up to 4) |
| 1/2 | Onion; grated | |
| 2 | Cloves garlic; crushed | |
| 1 | tb | Chopped parsley |
| 1/2 | ts | Oregano |
| 1/4 | ts | Cumin |
| Salt and pepper; to taste | ||
| 1 | Egg; optional | |
| STUFFING | ||
| 4 | sl | Ham or prosciutto |
| 8 | oz | Grated mozzarella; or more |
| TO COAT | ||
| 2 | c | Fresh bread crumbs |
| 1/2 | c | Grated parmesan cheese |
| 2 | Eggs beaten with 4 tbs water | |
| Tomato sauce |
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