Ingredients
Method
- Preheat your oven to 425˚F. To a small mixing bowl, add the breadcrumbs and milk together, stir, and let the mixture rest for five minutes. It should look like thick oatmeal, so add milk a tablespoon at a time if it looks dry.
- To a large mixing bowl, add the ground beef, panade, egg, parmesan, garlic, salt, and pepper. Mix gently by hand just until combined.
- Using a 3 tablespoon scoop, scoop into 14 meatballs and roll them into shape.
- Bake the meatballs 425°F for about 15 minutes. Slightly underbaked is fine; they'll be going back into the oven later.
- Toss the meatballs in about 4 ounces of the pizza sauce, setting the other half of the sauce aside for dipping later. They should be coated, not drenched.
- Cut the dough. Roll to ~12×10" and cut into squares.
- Grease a muffin tin. To make one of the meatball sub bites, add a square of pizza dough into one of the muffin slots, then place a pinch of shredded mozzarella on the bottom, a saucy meatball on top, and a pinch more mozzarella over it. Gather the corners over the top of the meatball, one at a time.
- Bake at 400°F for about 18-20 minutes, until deep golden and 160°F+ in the center. Brush with butter and parmesan before serving.
Notes
Don't roll the dough too thinly. Once the meatball is placed over the dough, you can always pull and stretch the dough corners to get over the top of the meatball. Dough that's too thin might rip on the sides and bottom of the bite.
Storage: Store leftovers airtight in the fridge for 2-3 days days, or freeze the baked bites for up to 3 months. Reheat in a 400°F oven or 375˚F air fryer rather than the microwave.