POLPETTONE DELLE FESTE con PROSCIUTTO e FORMAGGIO e PATATE DUCHESSA

Today I'm giving you an idea on how to best present MEATBALL and bring it to the table dressed up for a party... with a DUCHESS POTATO topping and a delicious, stringy filling that will make it not only BEAUTIFUL to look at but, above all, DELICIOUS to eat! Make it and follow my TRICKS to make it appetizing, soft, and not dry! You can PREPARE IT AHEAD and bake it at the last minute to have more time for your guests! 🌡️ Bake at 180°C (350°F) in a static or fan-assisted oven for about 40-45 minutes. 📝 Ingredients: 26 cm baking pan 400 g minced veal or mixed meat 100 g breadcrumbs 1 whole egg + 1 egg yolk 3 tablespoons grated cheese (such as Parmesan or Grana Padano) Salt, pepper Parsley, garlic 500 g boiled potatoes 1 egg white (leftover from the meatball) 2 tablespoons grated cheese (such as Parmesan or Grana Padano) 1 knob of butter (generous) Salt, pepper 100 g cooked ham 100 g provolone