*  Exported from  MasterCook  *

                           Polpettonne May 1998

Recipe By     : Miriam Podcameni Posvolsky
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Courses                     Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Meatballs:
     1/2  lb            Ground beef
     1/2  lb            Ground veal
   3      sl            White bread -- up to 4,
                        - soaked in water
     1/2                Onion -- grated
   2      cl            Garlic -- crushed
   1      tb            Parsley -- chopped
     1/2  ts            Oregano
     1/4  ts            Cumin
                        Salt and pepper -- to taste
   1                    Egg (optional)
                        Stuffing
   4      sl            Ham or prosciutto
   8      oz            Mozzarella -- grated, or more
                        - to coat
   2      c             Fresh breadcrumbs
     1/2  c             Parmesan cheese -- grated
   2                    Eggs -- beaten with:
   4      tb            Water
                        Tomato sauce

Squeeze water out of bread.

Mix all the meatballs ingredients.

Divide the meatball mixture into 8 parts.

Shape each into a steak and top each steak with 1 slice ham, 1 oz
mozzarella or more.

Top each steak with another in such a way that you have the stuffing
well enclosed and they look like hamburger 1/2" thick.

Coat with breadcrumbs pressing to adhere.

Dip in the beaten eggs and coat with breadcrumbs again.

Fry in the oil mixture. Drain in paper towels.

Place "steaks" in a baking dish, top with the rest of the mozzarella
and tomato sauce.

Bake until cheeese has melted.

Serving ideas: Serve with pasta and more tomato sauce.

Notes:

You may add herbs such as basil or chopped rosemary to the stufiing.
This is real good stuff!


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