Ingredients
- 680 g ground beef
- 1 cup breadcrumbs
- 1 tablespoon fresh parsley, minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 eggs
- 1 medium onion, finely chopped
- 120 ml water
- 1/2 cup Romano cheese, grated
- 2 medium potatoes, cooked and mashed
- 225 g ricotta cheese (or cottage cheese)
- 1 cup provolone cheese, shredded
- 4 tablespoons extra virgin olive oil
Instructions
Prepare the Meat Mixture
In a large bowl, combine the ground beef, breadcrumbs, parsley, salt, pepper, garlic powder, eggs, onion, water, and Romano cheese.
Mix thoroughly until all ingredients are well incorporated.
Prepare the Filling
In a separate bowl, mix the mashed potatoes with the ricotta (or cottage cheese) until smooth and creamy.
Assemble the Polpettone
Grease a baking dish (approximately 20x25 cm or 9x9 inches) with 2 tablespoons of olive oil.
Spread half of the meat mixture evenly across the bottom.
Add the potato and ricotta mixture on top, leaving a small border around the edges.
Sprinkle the shredded provolone over the filling.
Cover with the remaining meat mixture, sealing the edges to prevent the filling from leaking.
Bake
Drizzle the remaining olive oil over the top.
Bake in a preheated oven at 180°C (350°F) for about 1 hour, or until golden brown and fully cooked.
Rest and Serve
Let the polpettone rest for 10 minutes before slicing.
Serve warm and enjoy this rich, traditional Italian dish.