Polpettone Alla Toscano, Or Tuscan Meatballs Recipe

Name: Polpettone Alla Toscano, Or Tuscan Meatballs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups breadcrumbs; 1/2 cup milk, at room temperature; 1 lb ground beef; 1/4 lb prosciutto, chopped fine; 1 egg, beaten; 1 teaspoon salt; 1/4 cup freshly chopped parsley; 1/4 cup grated parmesan cheese (get the good stuff ( trust me!); 1 cup white flour; 4 tablespoons extra-virgin olive oil; 3 tablespoons grated carrots; 1/4 cup finely minced onion; 1/4 cup white wine; 2 cups tomato sauce; parmesan cheese (to garnish)

Servings: persons

4 cups breadcrumbs
1/2 cup milk, at room temperature
1 lb ground beef
1/4 lb prosciutto, chopped fine
1 egg, beaten
1 teaspoon salt
1/4 cup freshly chopped parsley
1/4 cup grated parmesan cheese (get the good stuff ( trust me!)
1 cup white flour
4 tablespoons extra-virgin olive oil
3 tablespoons grated carrots
1/4 cup finely minced onion
1/4 cup white wine
2 cups tomato sauce
parmesan cheese (to garnish)

1
Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.
2
In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.
3
Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated.
4
In a large saute pan with a lid, heat the olive oil over medium heat. Gently brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.
5
To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.
6
Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!

1004

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups breadcrumbs, 1/2 cup milk, at room temperature, 1 lb ground beef, 1/4 lb prosciutto, chopped fine, and more.

Yes, Polpettone Alla Toscano, Or Tuscan Meatballs Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!