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Italian Meatball Tortes


Italian Meatball Tortes

Serves : 12


1 package active dry yeast; 1/4 ounce
1/4 cup warm water; 110 deg to 115 deg
3/4 cup warm milk; 110 deg to 115 deg
1/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon salt
3-1/2 to 3-3/4 cups all-purpose flour


5 oz evaporated milk
2 Eggs; lightly beaten
1 cup quick-cooking oats
1 cup saltines; crushed
1/2 cup onion; chopped
1/2 cup celery; chopped
2 teaspoons salt
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds ground beef


15 oz crushed tomatoes
1/2 cup onion; chopped
1/3 cup grated Parmesan cheese
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1 teaspoon fresh parsley; minced
1 teaspoon salt
1-1/2 cups shredded part-skim mozzarella cheese


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 12×10-in. rectangle; cut into twelve 10×1-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.

Preheat oven to 350°.

Bake 30-35 minutes or until golden brown.

Cut into wedges.

Yield: 2 tortes (6 servings each).

By: Coleen Hann

Telegram Channel

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