Deep Fried Panko-Crusted Meatball “Uncrustable” Sandwich
Learn how to make a deep fried panko-crusted meatball and mozzarella cheese stuffed sandwich. It’s like a massive mozzarella stick that is also stuffed with meatballs! This party appetizer recipe will seriously impress your guests!
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Panko-crusted Meatball and Mozzarella Stuffed Sandwich Recipe
Imagine a meatball sandwich meets a mozzarella stick and has a baby. That’s exactly what this deep fried panko crusted meatball “uncrustable” is! Take two thick and soft pieces of bread and place some mozzarella cheese and tiny meatballs in a spicy arrabbiata sauce in the center, cut and press it into a circular crustless sandwich shape, dip it in egg and cover it in a parmesan panko crust, deep fry it until golden brown, and top it with some grated parmesan and fresh parsley. Serve it with more sauce for dipping, and you’ve got yourself the most delicious restaurant appetizer menu item-worthy treat to eat at home!
Though this treat is rather indulgent, it makes the perfect appetizer for a dinner party at home that’ll make your guests think you had a party catered by the hip local Italian joint. These meatball and mozzarella stuffed sandwiches also make a fun and delicious treat for a kid’s sleepover or party because they’re just so fun to eat, they’re handheld, and kid-friendly!
Why you’ll love this meatball and mozzarella stuffed panko-crusted sandwich pocket:
You’ll love this recipe because it’s like a massive mozzarella stick that is also stuffed with saucy meatballs and served with a spicy arrabbiata dipping sauce. It’s seriously so delicious, and it is the kind of recipe you’d find on an appetizer menu at a modern and hip Italian restaurant.
I originally created this recipe when I was on a cooking competition show for Tastemade, hosted by Frankie Celenza, called “Frankie vs. the Internet!” It was a competition show that invited food content creators to cook head-to-head with each other, completing specific challenges for the chance to cook against Frankie to compete for the winning title. Our challenge was to create our own Fried Uncrustable that represented our own childhood favorite. I grew up obsessed with meatballs and meatball sandwiches, so of course I had to create a fried uncrustable version.
Ingredients for Deep-Fried Meatball Sandwiches:
- MEATBALLS: First, you want to start by making tiny meatballs. I used ground beef, but you can use any ground meat you prefer. These will be about 1 teaspoons worth of ground meat per meatball. This can be time consuming, so you might want to plan ahead. Alternately, you can make larger meatballs (slightly larger than golf ball sized) and cut them in half when placing them in the center of the sandwich.
- SAUCE: To simplify this recipe, I used a jar of my favorite sauce. I chose Arrabbiata Sauce from Rao’s, but you can use whatever tomato sauce you prefer, even homemade! You’ll toss the meatballs in a bit of the sauce so that the inside of the sandwich has some sauce, and you’ll serve some sauce on the side for dipping.
- BREAD: You’ll want to use a thick but soft bread for this to ensure that the bread can seal properly. A more dense bread might not “stick”. I used Oroweat Premium Italian Bread, but if that specific brand is not available at your grocery store, I suggest something like Wonder Classic White Sandwich Bread.
- CHEESE: Use sliced or shredded mozzarella inside of the sandwich. It melts really nicely and you’ll get that beautiful cheese pull when you break into the sandwich. You can also substitute mozzarella with another cheese like provolone.
- EGG: You’ll want to beat a couple of eggs in a bowl so that you can dip the sandwich in the egg before the breadcrumb mixture.
- BREADCRUMBS: I think panko breadcrumbs are best for this recipe, to ensure a thick and crispy outer layer. You can also use regular breadcrumbs, or use something else you have on hand like Ritz crackers (use a food processor to grind them up to create a crumb). For extra cheesy flavor, I always like to combine my bread crumbs with freshly grated parmesan cheese.
- OIL: You can use vegetable oil or canola oil for this recipe.
How to make deep fried panko-crusted meatball and mozzarella stuffed sandwiches:
Ingredient substitutes and dietary restrictions
- Meat: If you don’t eat red meat, you can use ground chicken, turkey, or pork.
- Vegan: You can use ground plant-based “beef” to make the meatballs, replace the cheese with vegan mozzarella and parmesan, and replace the egg with almond milk before dipping into the panko mixture.
What kind of oil should I use for frying?
You should use vegetable oil or canola oil for frying. You can also use peanut oil if you do not have any peanut allergies.
How do I store leftover deep-fried panko-crusted meatball sandwiches?
Store the deep fried meatball sandwiches in an airtight container in the refrigerator for up to 3-4 days.
How do I reheat leftovers?
I like to reheat leftovers in an air fryer at a lower temperature so it doesn’t become too brown or burnt, so around 300 degrees for 10-12 minutes, flipping halfway. You can also reheat these in the oven at 350 degrees for 10-15 minutes or until heated through.
What equipment do I need for deep-fried stuffed crustless sandwiches?
Here is a list of equipment I used:
- Eighth sheet pans (2): These are great to use for your flour, egg, and breading station.
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Round sandwich press and sealer: You can also use a large glass or mug to cut the sandwich, and use a fork to press and seal the edge
- Dutch oven or deep fryer
- Wire rack to keep food crispy
- Stainless steel skimmer
Deep Fried Panko-Crusted Meatball “Uncrustable” Sandwich
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 10 1x
- Category: Munchies, Meatballs, Appetizer
- Method: Deep Fry
- Cuisine: Italian
Description
This is the perfect indulgent treat that makes great munchies. It’s as if a mozzarella stick, meatball sandwich, and an Uncrustable had a menage a trois.
Equipment:
- Eighth sheet pans (2): These are great to use for your flour, egg, and breading station. You can also use bowls.
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Round sandwich press and sealer: You can also use a large glass or mug to cut the sandwich, and use a fork to press and seal the edge
- Dutch oven or deep fryer
- Wire rack to keep food crispy
- Deep frying thermometer
Ingredients
For the meatball:
- 1lb lean ground beef
- 1/3 cup breadcrumbs
- 1 egg
- 2 tbsp fresh parsley, chopped
- 3 cloves garlic, minced
- 1/4 cup freshly grated parmesan
- 1 tsp salt
- 1/2 tsp black pepper
- 1 24oz jar pasta sauce, divided (I use Rao’s Arrabbiata Sauce)
For the sandwich:
- 12–24 slices white sandwich bread*
- 1 24oz jar pasta sauce, divided (I use Rao’s Arrabbiata Sauce)
- 2–3 eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup freshly grated parmesan, plus more for garnish
- Fresh parsley for garnish
- Salt & pepper
Instructions
- Form the meatballs: In a medium or large mixing bowl, combine the ground beef, breadcrumbs, egg, parsley, garlic, parmesan, salt, and pepper. Use your hands to mix to combine all ingredients. Do not over mix. Form mini meatballs by scooping about ½ tbsp of the meatball mixture and rolling it into balls.
- Cook the meatballs: In a large skillet over medium high heat, heat olive oil. Then place the meatballs in the skillet and cook for 3-4 minutes until browned, then flip and cook for another 2-3 minutes. Reduce the heat to medium, then add about ½ cup of your pasta sauce and toss to coat the meatballs. Remove from heat and set aside.
- Make the sandwich pockets: Place one slice of white bread onto a cutting board and use a spoon to press in and flatten the center. Add half a slice of mozzarella cheese to the center, then top with 3-4 mini meatballs. Add the other half of the cheese slice on top of the meatballs and add another slice of bread on top. Press down on the top slice of bread to smush the sandwich down. Then use your sandwich cutter to press, cut, and seal the sandwich pocket. If you don’t have a sandwich cutter, use a mug, glass, or jar with a wide enough mouth to cut the sandwich into a circular shape, and use a fork to press along the edges to seal the sandwich shut. Repeat until you’ve made all sandwiches.
- Bread your sandwiches: Set up a dredging station by adding 2-3 beaten eggs to a shallow bowl or small sheet tray. In another bowl or sheet tray, add panko breadcrumbs and freshly grated parmesan. Season both with salt and pepper. Dip each sandwich into the egg, then the panko mixture. Press the panko into the sandwiches. Repeat with all sandwiches.
- Deep fry your sandwiches: Add oil to a large dutch oven or deep fryer over medium-high heat. Use a frying thermometer to heat the oil to 360ºF. Reduce the heat if the oil gets too hot. Once the oil is hot, carefully place 2-3 sandwiches into the oil, being sure not to overcrowd the pot. Cook for about 3-5 minutes, then flip and cook another 3-4 minutes until both sides are golden brown. Use a slotted spoon to transfer the sandwiches to cool on a wire rack. Repeat until all sandwiches are cooked.
- Serve and enjoy! Plate your sandwiches and top with more freshly grated parmesan and fresh parsley. Serve with a side of your favorite sauce for dipping.
Notes
- The meatball recipe makes about 45-50 small meatballs, about the size of ½ tbsp. You will use 4 meatballs per sandwich, so you will have enough for 10-12 sandwiches. I only wanted to make 5 sandwiches, so I reserved the rest of the small meatballs to just serve with some pasta.
Nutrition
- Serving Size: 1
- Calories: 547
- Sugar: 6.4 g
- Sodium: 1127.8 mg
- Fat: 34.8 g
- Carbohydrates: 38.7 g
- Protein: 19.7 g
- Cholesterol: 105.4 mg
