| 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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