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Italian Meatball Tortes Recipe

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With classic Italian flavor, this hearty pie--filled with tomatoes, mozzarella and moist homemade meatballs--will be a hit with your family. “Preparation takes some time, but it’s well worth it,” says Sandy Blessing of Ocean Shores, Washington and a finalist in America's Best Loved Recipe Contest.

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Italian Meatball Tortes Recipe

Prep: 1-1/4 hours + rising Bake: 30 min.

Yield: 12 Servings

75 30 105

Ingredients

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
MEATBALLS:
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

Directions

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 12x10-in. rectangle; cut into twelve 10x1-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).

Nutritional Facts 1 wedge equals 840 calories, 39 g fat (15 g saturated fat), 231 mg cholesterol, 1,678 mg sodium, 65 g carbohydrate, 5 g fiber, 55 g protein.

Originally published as Italian Meatball Tortes in America's Best-Loved Recipe Contest July 2008

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Italian Meatball Tortes

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(11-19) of 19 reviews

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Reviewed on Jun. 09, 2009 by furubafan74

@Susan Chickess and Garay: It's not Taste of Home's fault the only good recipes aren't rabbit food and tofu. :P

Reviewed on Jun. 08, 2009 by strabue

This looks like a great recipe to take to a potluck, or church dinner. What in the world is everyone else talking about? Aren't you just supposed to comment on the recipe?

Reviewed on Jun. 08, 2009 by chalet29615

I swear, some people are just always negative about everything! Sounds like you are bitter because your receipe was not chosen Garay. Please, tell us what you submitted, I bet it was Wheat Germ with a side of something green and full of tofu! Yum!

Reviewed on Jun. 01, 2009 by Hellann

This sounds like a recipe I would try for a cozy dinner party with friends.

Small slices served with a salad, steamed vegetable medley and crusty bread.

Reviewed on May. 29, 2009 by garay

Lindafra: we are all aware of the healthy eating recipe books. This is a contest, for Pete's sake that should reflect the healthy eating habits of today.

Reviewed on May. 29, 2009 by garay

This recipe lacks the main ingredients necessary to make a healthy meal: vegetables and fiber. But it has a great deal of fat and carbs. Is that the best you can do? Garay

Reviewed on May. 29, 2009 by Lindafra

Let Susan Chickness be healthy, but not stop those that enjoy good tasting food. You have a book devoted to healthy eating. For Pete sakes, don't dictate what I like to eat.

Reviewed on May. 28, 2009 by Susan Chickness

I can not vote for any of these unhealthy recipes, sorry.

Reviewed on May. 28, 2009 by Susan Chickness

PLEASE Taste of Home choose better recipes. Healthy ones. These are all unreal.

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