Dinner: Italian Meatball Tortes

I love this recipe from Taste of Home Magazine.. It makes two very generous size tortes enough for 2 dinners and it looks great.





SERVINGS: 12

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

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 Domino® or C&H® Granulated Pure Cane 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, 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 teaspoon minced fresh parsley
* 1-1/2 teaspoons dried basil
* 1-1/2 teaspoons dried oregano
* 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 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 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 (6 servings each).