Appetizers ·
Arrabbiata Sauce ·
Garlic olive oil ·
Herbs of Naples balsamic ·
Marinara Sauce ·
Meat and Poultry ·
Meatball Sub Bites
Meatball Sub Bites
Appetizers
Ingredients
- 1 large egg
- 1 lb. ground beef
- 2 tablespoons Fustini's Herbs of Naples balsamic
- 1/4 cup yellow onion, finely chopped
- 1/3 cup shredded Provolone
- 3 garlic cloves, finely chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons Italian bread crumbs
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- Kosher salt & fresh ground black pepper
- 3/4 cups shredded Parmesan, divided
- 24 perlini or noccioline mozzarella balls
- 12 oz. store-bought or homemade pizza dough
- Fustini's Garlic olive oil
- marinara sauce for serving
Directions
- Preheat oven to 400°, and line a baking sheet with parchment. In a medium bowl, beat egg to blend. Add beef, onion, Provolone, garlic, parsley, bread crumbs, basil, oregano, salt, pepper, and 1/2 cup Parmesan and gently stir until combined.
- Using a 1 1/2-tablespoon cookie scoop or measuring spoon, portion out 1-ounce balls of beef mixture. Working one at a time, flatten with the heel of your palm, place the mozzarella ball in the center, and enclose the beef mixture around the mozzarella. Arrange meatballs on the prepared pan.
- Bake meatballs 10 minutes. Transfer meatballs to a plate and let cool. Replace parchment, and increase oven temperature to 425°,. Divide dough into 24 (1/2-ounce) portions. Flatten each with the palm of your hand, then place a meatball in the center. Enclose the dough around the meatball and transfer it to prepared sheet.
- Brush the tops of the dough with olive oil. Sprinkle each with a pinch of remaining Parmesan. Bake the sub bites until dough is golden brown, about 20 minutes. Let cool slightly.
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