Stuffed Meatballs: Polpettone Ripieni

Name: 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