Italian Meatball Tortes

Name: Italian Meatball Tortes
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams package active dry yeast; 425 grams can crushed tomatoes; 118 milliliters chopped celery; 2 teaspoons chili powder; 1 teaspoon dried basil; 1 large egg; 2 larges eggs, lightly beaten; 142 grams can evaporated milk; 710 milliliters all-purpose flour; 1 teaspoon minced fresh parsley; 1 teaspoons garlic powder; 1 kgs ground beef; 177 milliliters warm milk (110° to 115°); 118 milliliters chopped onion; 1 teaspoon dried oregano; 79 milliliters grated Parmesan cheese; 170 grams 1-1/2 cups shredded part-skim mozzarella cheese; 1 teaspoons pepper; 237 milliliters quick-cooking oats; 1 teaspoon salt; 2 teaspoons salt; 237 milliliters crushed saltines; 59 milliliters shortening; 59 milliliters sugar; 59 milliliters warm water (110° to 115°)

Italian Meatball Tortes

The recipe Italian Meatball Tortes could satisfy your Mediterranean craving in around 1 hour and 45 minutes. This recipe serves 12. One portion of this dish contains about 32g of protein, 34g of fat, and a total of 614 calories. A mixture of basil, eggs, chili powder, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

In a large bowl, dissolve yeast in warm water.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Add the milk, sugar, shortening, egg, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Ingredients you will need

Shortening

Dough

All Purpose Flour

Sugar

Milk

Salt

Egg

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours.

Equipment you will use

Bowl

In a large bowl, combine the milk, eggs, oats, saltines, onion, celery and seasonings. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet over medium heat, cook meatballs in batches until no longer pink.

Ingredients you will need

Seasoning

Meatballs

Saltine Crackers

Celery

Onion

Beef

Egg

Milk

Oats

Equipment you will use

Frying Pan

Bowl

Meanwhile, place tomatoes and onion in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Stir in the Parmesan cheese, herbs and salt.

Ingredients you will need

Parmesan

Tomato

Herbs

Onion

Salt

Equipment you will use

Sauce Pan

Punch dough down. Divide into three portions.

Ingredients you will need

Dough

Punch

Roll two portions into 11-in. circles; line the bottoms and press partially up the sides of two greased 9-in. springform pans.

Ingredients you will need

Roll

Equipment you will use

Springform Pan

Roll third portion into a 12x10-in. rectangle; cut into twelve 10x1-in. strips.

Ingredients you will need

Roll

Place meatballs in prepared crusts; top with tomato mixture and mozzarella cheese. Make lattice crusts with strips of dough; trim and seal edges. Cover and let rise for 30 minutes.

Ingredients you will need

Mozzarella