Polpetone in the juice

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Polpetone in the juice

Name: Polpetone in the juice
Prep time: 40 min
Total time: 40 min
Yield: 3 Porções
Ingredients: 500 g Ground ham; 150 g Shredded Mozzarella; 100 g Grated Parmesan; 3 unit(s) Eggs; 100 g Breadcrumbs; 100 g Wheat flour; 100 g Panko flour; 1/2 unit(s) Chopped Onion; 100 ml Milk; to taste Chopped Parsley; 1 cup Tomato sauce; 1 teaspoon Spicy paprika; to taste Salt; 2 unit(s) Minced Garlic Clove; to taste Black pepper; to taste Oil for frying

🇧🇷Brazil

•

View in original language

(Português)

40 min(s)

3 servings

Fernanda Martini

@cozinhecomigo

Ingredients
Recipe

Ground ham500 g
Shredded Mozzarella150 g
Grated Parmesan100 g
Eggs3 unit(s)
Breadcrumbs100 g
Wheat flour100 g
Panko flour100 g
Chopped Onion1/2 unit(s)
Milk100 ml
Chopped Parsley to taste
Tomato sauce1 cup
Spicy paprika1 teaspoon
Salt to taste
Minced Garlic Clove2 unit(s)
Black pepper to taste
Oil for frying to taste

In a bowl place the breadcrumbs, paprika and milk. Mix until it forms a dough.
Add the meat, onion, parsley, garlic and 1 egg. Season with salt and black pepper and stir until a homogeneous mass is formed.
Make acorns, mash them a little. Make a hole in the middle. Stuff with mozzarella and close forming acorns again and lightly knead.
Dip the acorns in the flour, then in the 2 eggs and then in the panko.
Heat the oil in a pan and fry the polpetone. Remove and be sure to let it drain well.
Place the polpetone in a roast, put sauce and parmesan on top and send it to the oven for about 20 minutes at 220 degrees.

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Polpetone in the juice

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