| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Main course, Meats, Basics | 1 | Servings | |
INGREDIENTS
| 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 | |
| 4 | sl | Ham or prosciutto |
| 8 | oz | Grated mozzarella; or more |
| 2 | c | Fresh bread crumbs |
| 1/2 | c | Grated parmesan cheese |
| 2 | Eggs beaten with 4 tbs water | |
| Tomato sauce |
INSTRUCTIONS
FOR THE MEATBALLS STUFFING TO COAT 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 bread crumbs pressing to adhere 7. Dip in the beaten eggs and coat with bread crumbs 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 cheese has melted. Serving Ideas : serve with pasts and more tomato sauce NOTES : You may add herbs such as basil or chopped rosemary to the stuffing. This is real good stuff! Recipe by: Miriam Podcameni Posvolsky Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@pobox.com> on May 13, 1998
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