I remember going to a small Italian restaurant in Brazil and just opening that mouth watering large meatballs filled with mozzarella cheese, just unbelievable!
That memory lingered for all those years and I’ve never found the polpettone in another restaurant here in the US!
So I decided to share this treasure and that memory with my family, but using a healthier version of it!
Let’s get to it!
1/2 loaf of Italian bread
2 cups of milk
1 1/2 pound of ground beef (I’ve bought the 95% lean)
Salt and Pepper to taste
1 cup of flour
1 cup of Canola Oil
1 jar of tomato sauce
3 thick mozzarella slices
1 tsp of parmesan cheese
Break the bread in small pieces and add the milk and let it cool in the fridge for 5 hours:
Season ground beef with salt and pepper
Add 1 egg to the mixture:
Brazilians add cilantro to the meatball mix, so if you like cilantro, try adding it for a little flavor! My family is not crazy about it, so I did not use it in this recipe!
Remove excess of milk and add bread mixture to the ground beef:
Cut the thick slices of mozzarella in 2″ squares or smaller, depending on the size of your meatballs:
Place the square in the center of the meatball and close it:
Coat the meatball with flour and then with a 2 eggs beaten mixture:
I skipped the bread crumbs because we’re working on cutting calories! But if you are not, please add the breadcrumbs step after the eggs!
Heat the oil for 5 minutes and fry the meatballs for 5 minutes only, cooking both sides; remember you will also bake them, so you don’t want to overcook them!
Pre-Heat the oven at 375F and pour tomato sauce and parmesan cheese on the meatballs, baking them for 30 minutes or until the sauce is boiling.
Serve over spaghetti al dente (1/2 cup of cooked spaghetti for 8 minutes which means less carbs and sugar) or with vegetables; garnish with oregano leaves and enjoy!
Have you had Polpettone? Do you like my recipe? As usual, give us Trendy Shout!