Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Frico Meatball Subs
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 8 subs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 576
- Total Fat
- 35 g
- Saturated Fat
- 16 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 29 g
- Cholesterol
- 119 mg
- Sodium
- 1087 mg
The perfectly crunchy frico topping on these meatball parm sandwiches is the kind of clever, satisfying upgrade that turns a classic into something you can’t stop thinking about. Tender, juicy meatballs are simmered in marinara and tucked into buttery, toasted buns lined with melty mozzarella, but the real magic is the crispy cheese topping. The frico is made with a combo of mozzarella and Parmesan that cooks directly on a griddle until it crisps and caramelizes, creating a bed to press the sandwiches into. The result is a golden cheese crust that makes every bite feel special. Serve the subs with extra marinara for dipping.
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 8 subs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 576
- Total Fat
- 35 g
- Saturated Fat
- 16 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 29 g
- Cholesterol
- 119 mg
- Sodium
- 1087 mg
Ingredients
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Directions
Special equipment:
an electric griddle, optional- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and spray lightly with cooking spray.
- Combine the panko and milk in a small bowl and let sit until the milk is mostly absorbed, about 5 minutes.
- Combine the ground beef, parsley, Pecorino Romano, egg, onion, 1 teaspoon salt, several grinds of pepper, 2 tablespoons of the Parmesan, half of the garlic and the soaked panko in a large bowl. Mix with your hands just to combine. Form into 24 meatballs (about 1 1/2-inch balls) and place on the prepared baking sheet. Bake until just cooked through, 10 to 12 minutes.
- Meanwhile, bring the marinara sauce to a light simmer in a large skillet over medium-low heat. As soon as meatballs come out of the oven, transfer them to the sauce and simmer for 10 minutes.
- Make the garlic butter: Melt the butter in a small saucepan over medium-low heat. Add the remaining garlic and cook to infuse the butter, about 2 minutes. Season with a pinch of salt.
- Brush the tops and insides of the hot dog buns with the garlic butter, then tuck 1 slice of the mozzarella into each bun, letting it drape over the sides of the bun. Place on a baking sheet and bake until the cheese is melted, 3 to 4 minutes.
- Gently shake the excess sauce off of the meatballs, then place 3 meatballs into each hot dog bun.
- Heat an electric, nonstick or cast-iron griddle over medium-high heat.
- Fold each of the remaining 8 mozzarella slices in half like a book to create 8 rectangles. Working in batches, if needed, space the cheese rectangles about 2 inches apart on the griddle. Cook until the cheese is beginning to melt on the edges, about 1 minute. Sprinkle 1/2 teaspoon grated Parmesan over each cheese pile, then place a meatball sub face-down onto each pile of cheese and continue to cook until the cheese starts to brown and crisp, 2 to 3 minutes. Use an offset spatula to scoop the rolls so they are cheese-side up. If cooking multiple batches, be sure to wipe the griddle clean before each new batch. Serve the meatball subs with some warm marinara for dipping and a sprinkle of chopped parsley.
