Stuffed Meatballs: Polpettone Ripieni

Ingredients

• 1/2 pound finely ground lean veal
• 1/2 pound finely ground lean beef
• 1 cup freshly grated bread crumbs, plus 3 tablespoons
• 1 cup freshly grated pecorino
• 3 eggs
• Salt and pepper
• 20 to 30 leaves field spinach, stems removed
• 1 carrot, peeled and cut into 6 slices lengthwise
• 3 tablespoons flour
• 6 slices prosciutto
• 6 slices caciocavallo
• 6 tablespoons extra-virgin olive oil
• 2 sprigs rosemary
• 1 cup chicken stock
• 1/2 cup dry red wine

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