Meatball Parm

Recipe courtesy Parm
Show: Unique Eats Episode: Modern Italian
TOTAL TIME: 3 hr 20 min
Prep: 1 hr
Inactive Prep: 35 min
Cook: 1 hr 45 min
 
YIELD: 6 sandwiches
LEVEL: Intermediate

ingredients

TOMATO COMPOTE:
  • 2 quarts crushed Jersey tomatoes
  • 1 tablespoon salt
  • 1 teaspoon sugar
MEATBALL PARM:
  • 8 ounces sweet Italian pork sausage, casings removed
  • 8 ounces finely ground veal
  • 1 egg
  • 1/2 cup grated Parmesan, plus more for garnish
  • Kosher salt
  • Flour, for dredging
  • 2 ounces mozzarella, sliced
SANDWICH:
  • Fresh basil leaves, torn, for garnish
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Directions

For the tomato compote: Bloom the olive oil, garlic and basil in a small saucepan over low heat for 20 minutes. Heat the tomatoes, salt and sugar in a nonreactive pot. Strain the garlic-basil oil into the tomatoes and discard the garlic and basil. Whisk the sauce to emulsify. Simmer for 15 minutes.

For the meatball parm: Preheat the oven to 185 degrees F.

Combine the bread and milk in a bowl and leave to soak for 20 minutes.

Meanwhile, in a small saute pan over medium-low heat, sweat the garlic in the olive oil until softened but not browned. Add the onion and parsley and cook until the onion is translucent. Remove from the heat to cool.

Combine the soaked bread and the cooled onion-garlic mixture in a large bowl. Add the beef, sausage, veal, egg, Parmesan and a generous sprinkling of salt and mix by hand. Divide into 6-ounce balls, then shape into burger-like patties.

Dredge the patties in flour and sear in canola oil in a large skillet over medium-high heat; you are just browning the patties, not cooking them through. Transfer the patties to a baking dish, cover with tomato compote and sprinkle with Parmesan. Cover with foil and bake for 45 minutes.

Uncover the baking dish and spoon some more tomato compote over the cooked meatballs. Sprinkle with Parmesan, layer with sliced mozzarella and run under the broiler to brown the mozzarella.

For the sandwich: Add a meatball to each roll, garnish with Parmesan and torn basil leaves and serve.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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