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Stuffed Meatballs: Polpettone Ripieni (Mario Batali) Recipe

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Stuffed Meatballs: Polpettone Ripieni (Mario Batali)
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Ingredients
15
Count
Nutrition
673
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. In a large bowl, combine the veal, 1 cup bread crumbs, grated cheese, eggs, and salt and pepper, to taste, and mix thoroughly with hands.
  2. Bring 6 quarts of water to a boil and add 1 tablespoon salt. Dip the spinach leaves in the water to just wilt and immediately remove. Add the carrot slices to the boiling water and cook for 4 to 5 minutes, then remove and set aside.
  3. Combine the flour with the remaining 3 tablespoons breadcrumbs and heavily dust a wooden work board with the mixture. Pat the veal mixture into a 1/2-inch thick rectangle and lay the spinach leaves over the meat, leaving a 1-inch border on the short sides. Lay the carrot slices over the spinach in the same fashion, then layer the prosciutto and the cheese. Carefully roll the meat into a jellyroll, making it as firm as possible. The sausage should be about 16 inches. Cut the sausage in half crosswise, sealing the ends thoroughly with the meat to keep the cheese from oozing out during cooking. Dust outsides with flour.
  4. In a frying pan large enough to hold both rolls, heat the olive oil over medium-low heat. Add the rosemary and polpettone and brown meat on all sides, turning it carefully with a wooden spoon or 2 spatulas. When the meat is brown, remove and discard as much oil as possible. Pour half the wine and the chicken stock over the browned rolls, turn heat to medium-low, cover pan and cook 15 minutes. (If liquid evaporates, add a little water to the pan). Remove cover, turn meat rolls over and pour remaining wine and chicken stock over them, cover again, and cook for an additional 15 minutes.
  5. Transfer the meat rolls to a cutting board. Return the skillet to medium-high heat and add 1/2 cup water to pan juices. Cook down, scraping up any brown bits, until you have 2 to 3 tablespoons meat glaze. Strain to remove rosemary leaves. Let rolls cool to room temperature, then slice as thinly as possible, and serve with meat glaze drizzled over.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 673.17 Kcal (2818 kJ)
Calories from fat 377.99 Kcal
% Daily Value*
Total Fat 42g 65%
Cholesterol 222.75mg 74%
Sodium 1049.89mg 44%
Potassium 632.36mg 13%
Total Carbs 31.61g 11%
Sugars 3.88g 16%
Dietary Fiber 2.61g 10%
Protein 37.89g 76%
Vitamin C 1mg 2%
Vitamin A 0.2mg 5%
Iron 4.2mg 23%
Calcium 351.2mg 35%
Amount Per 100 g
Calories 203.09 Kcal (850 kJ)
Calories from fat 114.03 Kcal
% Daily Value*
Total Fat 12.67g 65%
Cholesterol 67.2mg 74%
Sodium 316.74mg 44%
Potassium 190.77mg 13%
Total Carbs 9.54g 11%
Sugars 1.17g 16%
Dietary Fiber 0.79g 10%
Protein 11.43g 76%
Vitamin C 0.3mg 2%
Iron 1.3mg 23%
Calcium 106mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.4
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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