Recipe courtesy of Audrey Jane's Pizza Garage
Meatball Grinder
- Level: Advanced
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 930
- Total Fat
- 34
- Saturated Fat
- 12
- Carbohydrates
- 113
- Dietary Fiber
- 8
- Sugar
- 10
- Protein
- 43
- Cholesterol
- 133
- Sodium
- 1192
- Total: 9 hr 45 min (includes rising and resting times)
- Active: 45 min
Ingredients
40 Meatballs, recipe follows
8 Rolls, recipe follows, split
Shredded mozzarella, for sprinkling
Grated Parmesan, for sprinkling
Meatballs:
3 1/2 teaspoons crushed dried oregano
Two 16-ounce cans diced tomatoes in juice
One 12-ounce can tomato paste
Sea salt
1/2 cup grated Parmesan
1/4 cup breadcrumbs
3 cloves garlic, minced
2 pounds ground beef
2 large eggs
Rolls:
1/2 cup lukewarm water
2 1/4 teaspoons active dry yeast
5 1/2 cups high-gluten flour
1 3/4 cups ice water
1 teaspoon honey
1 1/2 tablespoons sea salt
2 tablespoons extra-virgin olive oil
Garlic oil, for brushing rolls
Directions
- Preheat the oven to 500 degrees F.
- Spoon 5 Meatballs and some of the sauce onto each Roll. Sprinkle with some mozzarella and Parmesan. Place on a baking sheet and bake until the cheese is completely melted and the bread is slightly crispy, 3 to 5 minutes. Cut in half and serve warm.
Meatballs:
- Combine 2 teaspoons of the oregano, the diced tomatoes, tomato paste and 1 teaspoon salt in a bowl; mix thoroughly.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Combine the Parmesan, breadcrumbs, garlic, 1/2 teaspoon salt and the remaining 1 1/2 teaspoons oregano in a saucepan; mix well.
- Place the ground beef and eggs in a separate bowl. Add the cheese mixture and mix by hand until thoroughly combined.
- Using an ice cream scoop, scoop 4-ounce balls of the meat mixture onto the prepared baking sheet and gently roll with your hands. Bake for 26 minutes.
- Meanwhile, heat the tomato mixture in a saucepan over low heat.
- Place the meatballs in the sauce and keep warm.
Rolls:
- Combine the warm water and yeast in a measuring cup; stir with a fork.
- Place the flour in the bowl of a stand mixer fitted with the dough hook. Add the yeast mixture, ice water and honey and mix until combined, 5 minutes. Add the salt and mix for 2 minutes. Add the olive oil and mix another 6 minutes.
- Turn out the dough, cover with a wet towel and let rest for 10 minutes.
- Cut the dough into four 11-ounce pieces. Pull the opposite edges of one piece together, wrapping them underneath to form a smooth ball. Repeat with the remaining dough. Place the balls in 1 gallon containers or bags and refrigerate overnight.
- Place the dough balls on the counter, uncovered, and cut each in half. Flip the smooth side of one of the pieces over and fold together longways, pinching to seal. Turn the piece of dough over so the seam is on the counter. Repeat with the rest of the dough. Make 3 diagonal slices down each roll. Cover with a damp towel and let rise for 1 hour.
- Preheat the oven to 500 degrees F.
- Transfer the rolls to a baking pan and bake until golden brown, 8 minutes, spraying the rolls with some water after the first minute. Immediately slice the rolls down the center and brush with some garlic oil.