Italian Meatball Tortes Recipe

By fluteanjel

Ingredients

• MEATBALLS:
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 3/4 cup warm milk (110° to 115°)
• 1/4 cup sugar
• 1/4 cup shortening
• 1 egg
• 1 teaspoon salt
• 3-1/2 to 3-3/4 cups all-purpose flour
• 1 can (5 ounces) evaporated milk
• 2 eggs, lightly beaten
• 1 cup quick-cooking oats
• 1 cup crushed saltines
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 3 pounds ground beef
• FILLING:
• 1 can (15 ounces) crushed tomatoes
• 1/2 cup chopped onion
• 1/3 cup grated Parmesan cheese
• 1-1/2 teaspoons dried basil
• 1-1/2 teaspoons dried oregano
• 1 teaspoon minced fresh parsley
• 1 teaspoon salt
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours.
In a large bowl, combine the milk, eggs, oats, saltines, onion, celery and seasonings. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet over medium heat, cook meatballs in batches until no longer pink.
Meanwhile, place tomatoes and onion in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Stir in the Parmesan cheese, herbs and salt.
Punch dough down. Divide into three portions. Roll two portions into 11-in. circles; line the bottoms and press partially up the sides of two greased 9-in. springform pans. Roll third portion into a 12-in. x 10-in. rectangle; cut into twelve 10-in. x 1-in. strips.
Place meatballs in prepared crusts; top with tomato mixture and mozzarella cheese. Make lattice crusts with strips of dough; trim and seal edges. Cover and let rise for 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Cut into wedges. Yield: 2 tortes (6 servings each).