Ingredients
~ 100-200 grams of prosciutto depending on how much “ham” you want around the cheese. Also consider using Black Forest Ham.
~ 100 grams of Gruyère cheese - you could also do emmental or even an old white cheddar.
~ 2 lbs of ground chicken or turkey. you could even mix in some ground pork or beef.
~ 1/2 teaspoon of allspice
~ 1/4 teaspoon of nutmeg
~ 300 grams of breadcrumbs, or however much you need to make the meatballs less ‘wet’ but not dry. Save some for the outer coating.
1 egg for binding the meat
1 egg for outer coating
~ 100 grams Parmesan cheese mixed into breadcrumbs for the coating
pepper - to taste
salt - to taste
Preparation
- cut the cheese into smallish cubes.
- cut the prosciutto (or ham) into strips.
- wrap the cheese with the ham and set aside.
- mix the ground meat with the breadcrumbs, allspice, nutmeg, salt, pepper and egg.
- take enough of the meat mixture to make a smallish meatball and form it into a small, thin burger patty and put into the palm of your hand.
- place the ham and cheese roll into the middle of the patty.
- fold up the meat around the ham and cheese trying to keep the meat a uniform thickness around the ham and cheese (this is tricky).
- roll the meatball between your palms to form the ball.
- preheat the oven to 400F.
- when all of the meatballs have been formed then you can coat them in the breadcrumbs just like you would do chicken Parmesan.
- brown the meatballs in a fry pan and place them into a baking dish.
- place the baking dish into the oven for 20 to 30 minutes.
