Veal Polpettone

By The Culinary Chase | June 11, 2008 |

These little meatballs are so delicious and are good on their own, on top of spaghetti or as a side dish. Polpettone are large meatballs (like meatloaf). In Italy, different versions of Polpettone are made in different regions and even differ by city.

Serves 4
recipe from Better Homes and Gardens

2 egg yokes, lightly beaten
3/4 cup soft bread crumbs
3 tablespoons finely chopped onion
2 tablespoons fresh basil, chopped
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 lbs. ground veal or lean ground beef
4 oz. smoked or regular mozzarella cheese, cut into cubes
1 egg, lightly beaten
1 1/4 cups soft bread crumbs
2 tablespoons olive oil

Preheat oven to 180c (350f). In a large bowl, combine egg yokes, 3/4 cup bread crumbs, onion, basil, Worcestershire sauce, salt and pepper. Add ground veal; mix well. Shape into four meatballs. Press one cube of cheese into the center of each meatball; reshape to completely enclose cheese.

Place the beaten egg in a shallow dish. Place 1 1/4 cups of breadcrumbs in another shallow dish. Gently roll each meatball in egg, then in breadcrumbs until well coated. In a large skillet, heat oil over medium heat. Add meatballs and cook for 10 to 15 minutes or until brown, turning occasionally. Drain off fat. Transfer meatballs to a baking pan. Bake about 20 minutes or until meatballs are done.

The Culinary Chase’s Note: You can reduce the size of the meatball and adjust cooking times accordingly. After browning the meatballs, cook halfway and then stew with tomato sauce. When finished stewing (20 min.), serve with pasta.

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7 Comments

  1. Peter M on June 12, 2008 at 15:06

    This is worthy of burning your tongue to eat the gooey cheese!



  2. Johnna Knows Good Food on June 12, 2008 at 21:55

    These look delicious, I want to try…



  3. Bill W, NH on June 13, 2008 at 14:15

    Every day I click on your site expecting to see a fantastic recipe for YenTaPho or something Thai.

    Meatballs look good, will try them in the Fall or Winter.



  4. The Culinary Chase on June 13, 2008 at 14:27

    Thanks Peter, Johnna & Bill. You know you’re right Bill but being able to get Thai food everyday I sometimes lose sight of the fact that others would like to see some recipes from here. But the truth is, I cook in the hottest weather all the time & choose recipes mainly for what I have a hunger for so no matter how hot it is & Bangkok only has only hot weather here……I cook things without seasons in mind.

    Cheers,
    Heather



  5. Bill W, NH on June 13, 2008 at 16:20

    Heather, no aircon? Just wondering if the truckers have made good on their threat yet?

    I have to make some Thai food tomorrow for a picnic, girlfriend’s TaiChi class get-together.

    Do you like Bourbon Street? We met the owner last time we were there, bought his book and he nicely signed it for us.

    Cheers



  6. katiez on June 15, 2008 at 19:23

    Definitely little ones…so I can pop them in my mouth and (as Peter says) burn my tongue on the cheese….
    They look wonderful – and with smoky cheese…. yum!



  7. The Culinary Chase on June 16, 2008 at 10:33

    Thanks Katie! These were tasty little morsels if I do say so myself!
    Cheers,
    Heather