Stuffed Baked Meatballs (Polpette) - Bravabod
Recipes

Stuffed Baked Meatballs (Polpette)

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 35"

There is something ultra satisfying about cutting into a tender meatball and seeing it stuffed with ham and gooey melted cheese. This dish is a family favorite in my household, the recipe coming all the way from my Sicilian grandmother's tiny kitchen. Be sure to wet your fingers often when shaping the meatballs, as it prevents the meat from sticking to your hands. Once they're shaped, the meatballs are baked (or pan-fried) until perfectly juicy throughout.

How To MakeDiet Type: Classic

liked this

Freeze For 3 months

Best by 3-4 days


Shopping List
  • 1 1/2 pounds ground beef (85% to 90% lean)
  • 6 tablespoons parmesan cheese, grated
  • 33333333/100000000 cup cold water
  • 33333333/100000000 cup low-moisture mozzarella cheese, diced small
  • 1/4 cup finely ground breadcrumbs (Note 1)
  • 3 tablespoons fresh parsley, chopped
  • 3 slices deli-meat ham
  • 1 egg
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste

Instructions
  1. Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Step 2: Add the beef, parsley, crumbs, parmesan, egg, salt, water, and pepper to a bowl. Use your hands to mix until just combined, being careful not to overwork the meat. It should feel rather wet.
  3. Step 3: Wet your hands with extra water. Shape a small amount of the meat into an oval, about as long as a finger. Use your thumb to press an indentation in the meat and stuff about 1 tablespoon each of cheese and ham into the cavity formed. Roll the meat back up the sides to cover the filling entirely. Place the meatball on the prepared pan. Repeat process with the remaining meat. Reference the images above for a visual guide. I find it helpful to have a small dish of water nearby during this step.
  4. Step 4: Bake the meatballs for 25 minutes, flipping over halfway though cooking time, or until the juices run clear.
  5. Serve: Enjoy warm. This is great alongside a side salad drizzled with Easy Italian Vinaigrette

Recipe Notes

Note 1: No breadcrumbs? Try grinding down your favorite crackers in a food processor until they reach a breadcrumb consistency.

Nutrition

There is something ultra satisfying about cutting into a tender meatball and seeing it stuffed with ham and gooey melted cheese. This dish is a family favorite in my household, the recipe coming all the way from my Sicilian grandmother's tiny kitchen. Be sure to wet your fingers often when shaping the meatballs, as it prevents the meat from sticking to your hands. Once they're shaped, the meatballs are baked (or pan-fried) until perfectly juicy throughout.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3 months

Best by 3-4 days


Shopping List
  • 1 1/2 pounds ground beef (85% to 90% lean)
  • 6 tablespoons parmesan cheese, grated
  • 33333333/100000000 cup cold water
  • 33333333/100000000 cup low-moisture mozzarella cheese, diced small
  • 1/4 cup low-carb breadcrumbs (store-bought or homemade)
  • 3 tablespoons fresh parsley, chopped
  • 3 slices deli-meat ham
  • 1 egg
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste

Instructions
  1. Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Step 2: Add the beef, parsley, crumbs, parmesan, egg, salt, water, and pepper to a bowl. Use your hands to mix until just combined, careful not to overwork the meat. It should be rather wet.
  3. Step 3: Wet your hands with extra water. Shape a small amount of the meat into an oval, about as long as a finger. Use your thumb to press an indentation in the meat and stuff about 1 tablespoon each of cheese and ham into the cavity formed. Roll the meat back up the sides to cover the filling entirely. Place the meatball on the prepared pan. Repeat process with the remaining meat. Reference the images above for a visual guide. I find it helpful to have a small dish of water nearby during this step.
  4. Step 4: Bake the meatballs for 25 minutes, flipping over halfway though cooking time, or until the juices run clear.
  5. Serve: Enjoy warm. This is great alongside a side salad drizzled with Easy Italian Vinaigrette
Nutrition

There is something ultra satisfying about cutting into a tender meatball and seeing it stuffed with ham and melted dairy-free cheese. This dish is a family favorite in my household, the recipe coming all the way from my Sicilian grandmother's tiny kitchen. Be sure to wet your fingers often when shaping the meatballs, as it prevents the meat from sticking to your hands. Once they're shaped, the meatballs are baked (or pan-fried) until perfectly juicy throughout.

How To MakeDiet Type: Paleo

liked this

Freeze For 3 months

Best by 3-4 days


Shopping List
  • 1 1/2 pounds ground beef (85% to 90% lean)
  • 6 tablespoons dairy-free parmesan (store-bought or homemade, Note 1)
  • 33333333/100000000 cup cold water
  • 33333333/100000000 cup paleo mozzarella-style cheese
  • 1/4 cup grain-free breadcrumbs or almond meal
  • 3 tablespoons fresh parsley, chopped
  • 3 slices deli-meat ham
  • 1 egg
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste

Instructions
  1. Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Step 2: Add the beef, parsley, crumbs, parmesan, egg, salt, water, and pepper to a bowl. Use your hands to mix until just combined, careful not to overwork the meat. It should be rather wet.
  3. Step 3: Wet your hands with extra water. Shape a small amount of the meat into an oval, about as long as a finger. Use your thumb to press an indentation in the meat and stuff about 1 tablespoon each of cheese and ham into the cavity formed. Roll the meat back up the sides to cover the filling entirely. Place the meatball on the prepared pan. Repeat process with the remaining meat. Reference the images above for a visual guide. I find it helpful to have a small dish of water nearby during this step.
  4. Step 4: Bake the meatballs for 25 minutes, flipping over halfway though cooking time, or until the juices run clear.
  5. Serve: Enjoy warm. This is great alongside a side salad drizzled with Easy Italian Vinaigrette

Recipe Notes

Note 1: A dairy-free parmesan substitute is ideal here, but may also be substituted with 4 tablespoons of nutritional yeast. It will yield a strong cheesy flavor.

Nutrition

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Stuffed Baked Meatballs (Polpette)

PT35M 1 1/2 pounds ground beef (85% to 90% lean) 6 tablespoons parmesan cheese, grated 33333333/100000000 cup cold water 33333333/100000000 cup low-moisture mozzarella cheese, diced small 1/4 cup finely ground breadcrumbs (Note 1) 3 tablespoons fresh parsley, chopped 3 slices deli-meat ham 1 egg 1/2 teaspoon salt freshly ground black pepper, to taste Gluten Free Paleo Low-Carb 5 Servings Ingredients:

5 Servings

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