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Meatball Cappinni

kthy637's picture
Meatball with sun-dried tomato pesto My own creation
Ingredients
  Minced meat 1 Cup (16 tbs) (Pork, veal and beef)
  Eggs 2 Large
  Breadcrumbs 1 Cup (16 tbs)
  Parmesan cheese 1 Cup (16 tbs)
  Garlic 7 Clove (35 gm), minced
  Shallots 1 Cup (16 tbs), cubed
  Oregano and basil 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1 Teaspoon
  Sandwich bread 8
  Butter 4 Tablespoon
  Sun dried tomato pesto 1⁄2 Cup (8 tbs)
  Provolone cheese slices 8
Directions

MAKING
1. In a large bowl of the veal, pork and beef mince, add eggs, bread crumbs, Parmesan cheese, garlic, shallots, oregano and basil. Mix until well incorporated.
2. Once done, form the mixture into sandwich sized patties. Set aside on a plate.
3. In a skillet over medium high, heat olive oil and add the patties. Cook the patties for 5 minutes on each side or until golden brown. Season the patties with salt and pepper before flipping it over to fry the other side. Once done, transfer the patties onto a plate.
4. Heat a pan over medium heat. Take the sandwich slices one at a time and butter one side. Sprinkle some Parmesan cheese over the buttered side and place them on the pan butter side down.
5. Spread the sun dried pesto over the top of 4 sandwich slices and place the provolone cheese slices over the pesto sauce on the 4 slices. Now arrange the patties over 2 of the cheese slices and cook until the cheese melts.
6. Once the cheese melts, place the other 2 melted cheese sandwich slices over the patties and press gently. Now flip the sandwich over and transfer onto a plate.

SERVING
7. Serve these meatball cappinni sandwiches sliced in half.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Feel: 
Meaty
Equipment: 
Frying Pan
Restriction: 
High Fiber, High Protein
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
8

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