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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Meatballs:
5 large eggs
1 1/2 cups grated Pecorino Romano
1 cup fresh parsley leaves, chopped
2 cloves garlic, minced
Salt and freshly cracked black pepper
3 pounds ground chuck
1 pound ground pork
1 pound ground veal (if you don't like veal, just use more beef)
1 cup panko breadcrumbs
Olive oil, for frying
Sandwich Build:
8 slices provolone
8 slices pepperoni {from the deli}
4 ciabatta buns, split or GF hot dog buns {like Udi's}
1 jar your favorite pizza sauce, warmed
For the meatballs: Preheat the oven to broil.
In a large mixing bowl, whisk together the eggs, Romano, parsley, garlic, and some salt and pepper until it is all incorporated.
Add in the ground meats and breadcrumbs and, using your God-given hands, get after it and mix away. Do not overwork the meat or it will turn "meat-loafy." You want it loose and supple.
Using your hands again, make 4 loose patties to match the size of your bread. (The mixture will form at least 10 patties, depending on how big your buns are. But I like to make some patties for sandwiches and then roll the rest to make meatballs, which I then freeze so I have meatballs at the ready.)
Heat some oil in a large, heavy-bottomed cast-iron pan (or use a griddle pan) over medium heat. In batches, fry the patties until golden brown, 4 to 5 minutes per side.
For the sandwich build: Place 1 slice of cheese on one side of the buns and broil in the oven until the cheese is brown and bubbly, 1 to 2 minutes.
Top with 2 slices of pepperoni (or as much as you want if you're using regular pizza pepperoni). Add the meatballs, spoon over some pizza sauce, and top with more slices of cheese. Serve with more sauce on the side, if desired.
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* Meatball & Pepperoni Pizza Bombers *
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Meatballs:
5 large eggs
1 1/2 cups grated Pecorino Romano
1 cup fresh parsley leaves, chopped
2 cloves garlic, minced
Salt and freshly cracked black pepper
3 pounds ground chuck
1 pound ground pork
1 pound ground veal (if you don't like veal, just use more beef)
1 cup panko breadcrumbs
Olive oil, for frying
Sandwich Build:
8 slices provolone
8 slices pepperoni {from the deli}
4 ciabatta buns, split or GF hot dog buns {like Udi's}
1 jar your favorite pizza sauce, warmed
For the meatballs: Preheat the oven to broil.
In a large mixing bowl, whisk together the eggs, Romano, parsley, garlic, and some salt and pepper until it is all incorporated.
Add in the ground meats and breadcrumbs and, using your God-given hands, get after it and mix away. Do not overwork the meat or it will turn "meat-loafy." You want it loose and supple.
Using your hands again, make 4 loose patties to match the size of your bread. (The mixture will form at least 10 patties, depending on how big your buns are. But I like to make some patties for sandwiches and then roll the rest to make meatballs, which I then freeze so I have meatballs at the ready.)
Heat some oil in a large, heavy-bottomed cast-iron pan (or use a griddle pan) over medium heat. In batches, fry the patties until golden brown, 4 to 5 minutes per side.
For the sandwich build: Place 1 slice of cheese on one side of the buns and broil in the oven until the cheese is brown and bubbly, 1 to 2 minutes.
Top with 2 slices of pepperoni (or as much as you want if you're using regular pizza pepperoni). Add the meatballs, spoon over some pizza sauce, and top with more slices of cheese. Serve with more sauce on the side, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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