Polpettonne May 1998

For the meatballs 1/2 lb ground beef

1/2 lb ground veal

3 to 4 slices white bread -- soaked in water

1/2 onion -- grated

2 cloves garlic -- crushed

1 tbs chopped parsley

1/2 tsp oregano

1/4 tsp cumin

salt and pepper -- to taste 1 egg -- optional

Stuffing 4 slices ham or prosciutto

8 oz grated mozzarella -- or more

To coat 2 cups fresh breadcrumbs

1/2 cup Grated parmesan cheese

2 eggs beaten with 4 tbs water

Tomato sauce

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 breadcrumbs pressing to adhere 7. Dip in the beaten eggs and coat with breadcrumbs 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 cheeese has melted.