Good Morning America Recipes

Taste of Home's Italian Meatball Tortes

Courtesy of Sandy Blessing of Ocean Shores, Wash.

Taste Of Home
|
Servings:6
Difficulty: Moderate
Cook Time: min

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."

Ingredients

  • 1 package active dry yeast (1/4 ounce)
  • 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 evaporated milk (5 ounces)
  • 2 eggs, 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
  • Filling:
  • 1 can crushed tomatoes (15 ounces)
  • 1/2 cup onion, chopped
  • 1/3 cup Parmesan cheese, grated
  • 1 teaspoon fresh parsley, minced
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 1/2 cups part-skim mozzarella cheese, shredded, (6 ounces)
  • Cooking 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-inch 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-inch circles; line the bottoms and press partially up the sides of two greased 9-in. springform pans. Roll third portion into a 12 inch x 10 inch rectangle; cut into 12 10 inch x 1 inch strips.

    Place meatballs in prepared crusts; top with tomato mixture and mozzarella cheese. Make a lattice crust 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


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