Polpettone Xxl Recipe
Make Polpettone Xxl Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat Mixture
Filling
Topping
Method
Preparation of Meat Mixture
- 1
Combine Ingredients
In a large bowl, mix together ground beef, ground pork, breadcrumbs, eggs, milk, Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper until well combined.
- 2
Chill Mixture
Cover the bowl with plastic wrap and chill in the refrigerator for about 15 minutes to allow the flavors to meld.
Preparation of Filling
- 3
Prepare Filling
In a separate bowl, combine the cubed mozzarella, cooked and chopped spinach, and chopped sun-dried tomatoes. Mix well and set aside.
Assembly and Baking
- 4
Form the Polpettone
Preheat your oven to 375°F (190°C). On a large sheet of parchment paper, place the chilled meat mixture and form it into a large rectangle, about 1 inch thick.
- 5
Add Filling
Spread the cheese and vegetable filling evenly over the meat rectangle, leaving a small border around the edges.
- 6
Roll and Seal
Using the parchment paper, carefully roll the meat mixture over the filling, tucking it in as you go to form a log shape. Pinch the ends to seal.
- 7
Prepare for Baking
Transfer the rolled polpettone to a baking dish. Mix ketchup and balsamic vinegar in a small bowl and brush the mixture over the top of the polpettone.
- 8
Bake
Bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 160°F (71°C) and the top is caramelized.
- 9
Rest and Serve
Remove from the oven and let the polpettone rest for 10 minutes before slicing. Serve warm with your favorite sides.