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Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Meatball Parm Sub Bites
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- Level: Easy
- Total: 1 hr 15 min
- Active: 40 min
- Yield: 6 servings (12 bites)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 632
- Total Fat
- 34 g
- Saturated Fat
- 16 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 34 g
- Cholesterol
- 132 mg
- Sodium
- 923 mg
These hot, cheesy bites have everything people love about a meatball Parmesan sub, tucked into a perfectly portable package. Store-bought pizza dough keeps the prep easy, while a muffin pan turns the sandwiches into party-ready snacks with crisp, golden tops and gooey mozzarella centers. Serve them warm with extra sauce for dipping and watch them disappear before halftime.
- Level: Easy
- Total: 1 hr 15 min
- Active: 40 min
- Yield: 6 servings (12 bites)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 632
- Total Fat
- 34 g
- Saturated Fat
- 16 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 34 g
- Cholesterol
- 132 mg
- Sodium
- 923 mg
Ingredients
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Directions
- Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment. Brush a standard 12-cup muffin pan lightly with a little of the melted butter.
- Stir together the breadcrumbs and milk in a large bowl and let sit until the breadcrumbs absorb the milk, 2 to 3 minutes. Add the beef, egg, garlic, onion, 1/4 cup of the Parmesan, 1/2 teaspoon salt and a few grinds of pepper and mix with your hands until well combined. Divide into 12 equal portions (a medium ice cream scoop works well for this) and roll into meatballs. Arrange on the lined baking sheet and bake, rotating halfway through, until well browned, 13 to 15 minutes. Remove the baking sheet to a rack and let cool until just warm, about 10 minutes.
- Combine the warm meatballs, pizza sauce and oregano in a medium bowl and toss to combine. Set aside. Toss together the mozzarella and remaining 1/4 cup Parmesan in a small bowl.
- Very lightly flour a work surface (use flour only if needed for rolling – too much flour will make it harder to seal up the bites). Roll the dough into a 14-by-16-inch rectangle. (If the dough won’t roll that large and keeps stretching back, let it rest for a few minutes and continue to roll.) Cut into a 4-by-3-inch grid, making 12 smaller rectangles.
- Place 1 rectangle in a cup of the muffin pan, stretching it to fit so it overhangs the edges a bit. Sprinkle some of the cheese mixture in the bottom and top with a sauced meatball. Top with more cheese. Lightly brush the edges of the dough with a little melted butter to help it seal and then fold in the corners and pinch well to seal. Repeat with the remaining dough pieces, meatballs and cheese. Brush the tops of the dough with any remaining butter and sprinkle lightly with granulated garlic and more Parmesan.
- Bake, rotating the pan halfway through, until the bites are crisp and golden brown, 23 to 25 minutes. Let cool in the pan for a few minutes, then remove to a rack to cool until warm, 5 to 10 minutes.
