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.
Add the milk, sugar, shortening, egg, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
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.
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.
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.
Punch dough down. Divide into three portions.
Roll two portions into 11-in. circles; line the bottoms and press partially up the sides of two greased 9-in. springform pans.
Roll third portion into a 12x10-in. rectangle; cut into twelve 10x1-in. strips.
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.
Bake 30-35 minutes or until golden brown.