Polpettone Ripieno Recipe

Name: Polpettone Ripieno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups 1/2-inch pieces crustless Italian bread; 1/2 cup milk; 1 1/2 pounds ground beef; 8 ounces Italian sausages, casings removed; 2 large eggs; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup water; 1 10-ounce package ready-to-use spinach; 4 ounces thinly sliced prosciutto; 3 ounces provolone cheese, cut into 2x1/4x1/4-inch strips; 6 hard-boiled eggs, peeled; 18 fresh Italian parsley sprigs; 1 tablespoon olive oil

Servings: persons

1 1/2 cups 1/2-inch pieces crustless Italian bread
1/2 cup milk
1 1/2 pounds ground beef
8 ounces Italian sausages, casings removed
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
1 10-ounce package ready-to-use spinach
4 ounces thinly sliced prosciutto
3 ounces provolone cheese, cut into 2x1/4x1/4-inch strips
6 hard-boiled eggs, peeled
18 fresh Italian parsley sprigs
1 tablespoon olive oil

1
Line 18 x 12-inch baking sheet with foil.
2
Moisten foil with water.
3
Mix bread and milk in medium bowl.
4
Mash bread with fingers until soaked.
5
Squeeze out excess moisture from bread.
6
Place bread in large bowl; discard milk.
7
Add beef, sausages, eggs, salt and pepper to bread and mix well.
8
Place meat in center of foil.
9
Using moistened fingers, pat meat into 12 x 14-inch rectangle, about 1/2 inch thick.
10
Cover; chill while preparing filling.
11
Preheat oven to 350F.
12
Bring 1/4 cup water to simmer in large pot.
13
Add spinach; cover and cook until just wilted, tossing often, about 3 minutes.
14
Drain well; pat dry.
15
Cool.
16
Arrange spinach over meat, covering completely.
17
Cover with prosciutto.
18
Arrange cheese atop prosciutto, spacing apart.
19
Place eggs end to end in line down long side of roll.
20
Arrange parsley along both sides of eggs.
21
Starting at long side near eggs and using foil as aid, roll up meat jelly roll style.
22
Pinch ends and seams together, enclosing filling completely.
23
Fold down foil from around meat roll.
24
Brush meat with 1 tablespoon oil.
25
Bake meat roll until thermometer inserted into center registers 160F, about 1 hour.
26
Let stand 15 minutes.
27
Serve hot or at room temperature; cut into slices.

1023

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 1 1/2 cups 1/2-inch pieces crustless Italian bread, 1/2 cup milk, 1 1/2 pounds ground beef, 8 ounces Italian sausages, casings removed, and more.

Yes, Polpettone Ripieno falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Polpettone Ripieno

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions