Torta di Polpettini - Meatball Quiche

Meatball Quiche - Torta di Polpettini

your favorite pie crust recipe (or eliminate it - grease the pan and bake without a crust)

small meatballs (about 44)

For the meatballs:

2 1-2 - 3 pounds of ground meat (I used ground turkey)
about 1/3 of a large loaf of sturdy white Italian bread, preferably a day old
about 1 cup milk
2 eggs, lightly beaten
2/3 cup onion, finely chopped
3/4 cup grated parmesan cheese
1/4 cup minced parsley
1 t. salt
1/4 t. black pepper

Trim the crusts off the bread. Dry the crusts in the oven and use to make bread crumbs for another recipe. Tear the bread into chunks and place into a bowl with the milk. Let the bread soak for at least 15 minutes or until it has absorbed the milk and softened. Squeeze as much milk as possible from the bread and discard the milk (or give to the cat). Squish the bread pieces with your fingers into a bowl with the ground meat until there are no big lumps. Add the remaining ingredients and blend well with your hands. Shape into round balls. Place on a baking sheet or broiling pan and broil or bake at high heat (450 - 500), watching carefully so they don't burn. For this recipe, they don't really have to brown fully on the outside, because they'll brown up when they're baked in the torta. 

1/2 cup sliced onions

2 T. olive oil

Saute the onions in the olive oil for about 1/2 hour at low heat, until they are browned and caramelized. Place the onions in the bottom of the pan, or the pastry crust. Place the meatballs over the onions. 

for the filling:

1 cup heavy cream or 1/2 and 1/2

3 eggs

1/4 cup grated parmesan cheese

4 oz. mozzarella cheese

minced parsley

salt, pepper to taste

Beat the eggs with a whisk, add the rest of the ingredients and pour over the meatballs and onions. Bake in a preheated 350 degree oven for about 45 minutes.