April 26th, 2024
Recipes
Stuffed Baked Meatballs (Polpette)
Valentina P
- 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 Bravabod classic, the recipe coming all the way from Sicily. Once they're shaped, the meatballs are baked (or pan-fried) until perfectly juicy throughout.
How To MakeDiet Type: Classic
Shopping List
- 1 1/2 pounds ground beef (85% to 90% lean)
- 6 tablespoons parmigiano reggiano, grated (or non-dairy parmesan)
- 33333333/100000000 cup cold water
- 33333333/100000000 cup low-moisture mozzarella cheese, diced (or non-dairy mozzarella)
- 1/4 cup finely ground breadcrumbs (we use instant grain-free crumbs)
- 3 tablespoons fresh parsley, chopped
- 3 slices deli-meat ham
- 1 egg
- 1/2 teaspoon salt
- freshly ground black pepper, to taste
Instructions
- Step 1: If baking, preheat oven to 350°F. Line a baking sheet with parchment paper.
- 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.
- 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. We find it helpful to have a small dish of water nearby during this step.
- Step 4: Bake the meatballs for 25 minutes, flipping over halfway though cooking time (or until the juices run clear). Alternatively, fry the meatballs in a lightly oiled frying pan until cooked through.
- Serve: Enjoy warm. This is great alongside a side salad drizzled with Easy Italian Vinaigrette.
Nutrition
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Stuffed Baked Meatballs (Polpette)
PT35M 1 1/2 pounds ground beef (85% to 90% lean) 6 tablespoons parmigiano reggiano, grated (or non-dairy parmesan) 33333333/100000000 cup cold water 33333333/100000000 cup low-moisture mozzarella cheese, diced (or non-dairy mozzarella) 1/4 cup finely ground breadcrumbs (we use instant grain-free crumbs) 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:
