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
Units
Scale
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
