Description
Polpettone Ripieni or stuffed meatballs in English. With a spiral of ground beef, spinach, carrots, bacon and cheese, this is a show stopper.
Ingredients
- 1 pound Ground Beef
- ½ cups Italian Bread Crumbs
- ½ cups Grated Parmesan Cheese
- 1 whole Egg
- 2 dashes Salt And Pepper
- 1 whole Carrot, Peeled And Cut Into Thin Slices
- 20 whole Fresh Spinach Leaves
- 6 pieces Bacon (cooked)
- 6 slices Swiss Cheese
- 3 Tablespoons Cornmeal
- 5 Tablespoons Flour
- 3 Tablespoons Olive Oil
- 1 sprig Rosemary
- 2 Tablespoons Butter
- ½ cups Red Wine
- 1 cup Beef Stock
Preparation
In a large bowl, combine the beef, breadcrumbs, cheese, egg, salt and pepper. Mix thoroughly, set aside.
Bring a pot of water to a boil and add a big pinch of salt. Add the carrot slices to the boiling water and cook for 4-5 minutes, or until tender. Remove from water and set aside.
Lay out a piece of plastic wrap (at least 8 inches long) on a clean counter. Pile half of the meat mixture on top. Cover with another piece of plastic wrap just as large as the first piece. Using a rolling pin, roll the meat into a ½ inch thick rectangle about 6 inches long and 4-5 inches wide. Remove top layer of plastic wrap. Lay half of the spinach leaves, carrots, bacon slices and cheese over the meat, making sure to leave a ¾ inch border along the sides. Carefully roll the meat into a jellyroll, keeping it as firm and tight as possible. Round the corners with your hands and carefully seal all edges so the cheese and filling won’t ooze out during cooking. Repeat with other half of meat and fillings to make a second roll.
Combine cornmeal and 3 tablespoons of flour in a bowl then sprinkle half on top of each roll and spread around the entire roll with your hands. This will help give the meat loaf a crispy coating.
Heat a frying pan over medium heat. Add olive oil and rosemary and stir to flavor the oil. Add one of the meatloaves and brown meat on all sides. Be careful when turning it. Use tongs or a spatula. When the meat is brown, remove from the pan and brown the second one (you may need to add more olive oil) and remove that one from the pan when it is fully browned. Note: you are just browning the meat, don’t worry about it bring fully cooked yet.
Pour out any excess oil and remove the rosemary strand from the pan. Add the butter into the pan and allow it to melt, then stir in 2 tablespoons of flour. Pour in wine and beef stock and stir until a sauce comes together. Add meatloaves back into the pan, cover, and cook over medium-low heat for 15 -20 minutes, stirring the sauce and flipping the meatloaves occasionally.
When you are ready to eat, transfer the meat rolls to a cutting board and cut into thin slices. Serve with meat glaze drizzled over.
