Stuffed Meatballs: Polpettone Ripieni

Name: Stuffed Meatballs: Polpettone Ripieni
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters freshly grated bread crumbs, plus 3 tablespoons; 1 carrot, peeled and cut into 6 slices lengthwise; 237 milliliters chicken stock; 118 milliliters dry red wine; 3 eggs; 3 Tbsps flour; 227 grams finely ground lean veal; 227 grams finely ground lean beef; 6 Tbsps extra-virgin olive oil; 237 milliliters freshly grated pecorino; 6 slices prosciutto; 2 sprigs rosemary; 8 servings Salt and pepper; 20 leaves field spinach, stems removed; 6 slices caciocavallo

You can never have too many side dish recipes, so give Stuffed Meatballs: Polpettone Ripieni If you have rosemary, prosciutto, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 35 minutes.

Instructions

In a large bowl, combine the veal, 1 cup bread crumbs, grated cheese, eggs, and salt and pepper, to taste, and mix thoroughly with hands.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Cheese

Egg

Veal

Equipment you will use

Bowl

Bring 6 quarts of water to a boil and add 1 tablespoon salt. Dip the spinach leaves in the water to just wilt and immediately remove.

Ingredients you will need

Spinach

Water

Salt

Dip

Add the carrot slices to the boiling water and cook for 4 to 5 minutes, then remove and set aside.

Ingredients you will need

Carrot

Water

Combine the flour with the remaining 3 tablespoons breadcrumbs and heavily dust a wooden work board with the mixture. Pat the veal mixture into a 1/2-inch thick rectangle and lay the spinach leaves over the meat, leaving a 1-inch border on the short sides.

Ingredients you will need

Spinach

Breadcrumbs

All Purpose Flour

Meat

Veal

Lay the carrot slices over the spinach in the same fashion, then layer the prosciutto and the cheese. Carefully roll the meat into a jellyroll, making it as firm as possible. The sausage should be about 16 inches.

Ingredients you will need

Prosciutto

Sausage

Spinach

Carrot

Cheese

Meat

Roll

Cut the sausage in half crosswise, sealing the ends thoroughly with the meat to keep the cheese from oozing out during cooking. Dust outsides with flour.

Ingredients you will need

Sausage

Cheese

All Purpose Flour

Meat

In a frying pan large enough to hold both rolls, heat the olive oil over medium-low heat.

Ingredients you will need

Olive Oil

Roll

Equipment you will use

Frying Pan

Add the rosemary and polpettone and brown meat on all sides, turning it carefully with a wooden spoon or 2 spatulas. When the meat is brown, remove and discard as much oil as possible.

Ingredients you will need

Rosemary

Meat

Cooking Oil

Equipment you will use

Wooden Spoon

Spatula

Pour half the wine and the chicken stock over the browned rolls, turn heat to medium-low, cover pan and cook 15 minutes. (If liquid evaporates, add a little water to the pan).

Ingredients you will need

Chicken Stock

Roll

Water

Wine

Equipment you will use

Frying Pan

Remove cover, turn meat rolls over and pour remaining wine and chicken stock over them, cover again, and cook for an additional 15 minutes.

Ingredients you will need

Chicken Stock

Roll

Meat

Wine

Transfer the meat rolls to a cutting board. Return the skillet to medium-high heat and add 1/2 cup water to pan juices. Cook down, scraping up any brown bits, until you have 2 to 3 tablespoons meat glaze. Strain to remove rosemary leaves.

Ingredients you will need

Rosemary

Glaze

Roll

Water

Meat

Equipment you will use

Cutting Board