Stuffed Meatballs: Polpettone Ripieni

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I don't barrow recipe's that often, but this look like a good pick...and boy was I right. The flavor is rich the recipe is easy, the recipe is a must make, and it will be repeated. I swapped cheeses this round because they were unavailable at the store I hit...but the substitutes worked well. Asagio & parmesan in the meat and good provolone rolled in. I also used canned bread crumbs. Seriously delicious, wonderful sauce. Homemade fettuccini worked very well on the side.

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I love making this recipe... i watch it on Molto Mario and fell in love with it!
Its not easy to make but well worth the work. I do double i sometimes , just make sure to roll meat out on plenty of flour and beard crumbs....

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I thought it was real rich and made enough to feed several guest. My family didnt like the consistency but I thought it had a smooth and creamy consistency probably because of the cheese used throughout.

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fun, popular, tasty, and pretty easy as well ... all you can ask in a crowd pleaser

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Great texture, excellent taste. A little time consuming but well worth it. Bravo, Mario.

Vita Ultrino

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The end result of this recipe is an excellent product but I would caution against allowing meat to come to room temperature before serving as this would comprise the food safety guideline of keeping hot foods hot, over 135 degrees F.

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I made this recipe this weekend and the family loved it. I couldn't find caciocavallo cheese so I substituted scamorza for it. My boys devoured it. The next time, after the frying stage, I'm going to try and simmer it in the sauce along with the brazziole and the sausages and see how that works out.