Gourmet Meatball Sarni on Pizza Dough
Gourmet Meatball Sarni on Pizza Dough
Ingredients
For the Meatballs
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 2 slices white bread, torn into small pieces
- 1/4 cup milk
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- cooking spray, as needed
For the Pizza Dough Sarni
- 1 pound pizza dough, store-bought or homemade, divided into 4 portions
- 2 tablespoons olive oil
- 1 1/2 cups shredded mozzarella cheese
For Assembly
- 1 1/2 cups vodka sauce, warmed
- 1/4 cup pesto
- 4 ounces Taleggio cheese, softened
- 1/4 cup heavy cream
Instructions
- 1
Preheat oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Remove from heat and set aside to cool completely.
⏱️ 10 min
- 3
In a small bowl, combine the torn white bread pieces and milk. Let soak for 5 minutes until the bread is soft and has absorbed the milk. Squeeze out any excess milk from the bread.
⏱️ 5 min
- 4
In a large mixing bowl, combine the ground pork, ground beef, and ground veal. Add the cooled sautéed onion and garlic mixture, the soaked and squeezed bread, Italian seasoning, kosher salt, black pepper, chopped fresh parsley, grated Parmesan cheese, and the large egg. Gently mix with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
⏱️ 10 min
- 5
Scoop and roll the meat mixture into approximately 1 1/2-inch meatballs. Place them on the prepared baking sheet, ensuring they are not touching. Lightly spray the meatballs with cooking spray to help with browning.
⏱️ 10 min
- 6
Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through and nicely browned. Remove from oven and set aside.
⏱️ 25 min•🌡️ 375
- 7
While the meatballs are baking, prepare the Taleggio cream. In a small saucepan over low heat, combine the softened Taleggio cheese and heavy cream. Stir until the cheese is fully melted and smooth. Keep warm or gently reheat before assembly.
⏱️ 10 min
- 8
Increase oven temperature to 475°F. On a lightly floured surface, take one portion of pizza dough and stretch or roll it into an irregular oval shape, about 8-10 inches long. Drizzle 1/2 tablespoon of olive oil over one half of the dough, leaving a small border. Sprinkle about 1/4 cup of shredded mozzarella cheese generously over the oiled half. Fold the dough in half, enclosing the cheese and oil, and gently press the edges to seal. Repeat for the remaining 3 portions of pizza dough.
⏱️ 10 min•🌡️ 475
- 9
Place the folded pizza dough sarnis directly on a hot pizza stone or baking sheet. Bake in the 475°F oven for 8-12 minutes, or until puffed, golden brown, and slightly charred in spots, with the cheese inside melted and stringy. Remove from oven.
⏱️ 12 min•🌡️ 475
- 10
To assemble each sarni: Carefully open up a baked, cheesy pizza dough. Place 3-4 cooked meatballs, generously coated in warm vodka sauce, inside the cheesy dough. Drizzle a spoonful of pesto over the meatballs. Finally, pipe or spoon a generous amount of the warm Taleggio cream over the top.
⏱️ 5 min
- 11
Fold the sarni closed and serve immediately. Repeat for the remaining sarnis.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Gourmet Meatball Sarni on Pizza Dough
Ingredients
For the Meatballs
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 2 slices white bread, torn into small pieces
- 1/4 cup milk
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- cooking spray, as needed
For the Pizza Dough Sarni
- 1 pound pizza dough, store-bought or homemade, divided into 4 portions
- 2 tablespoons olive oil
- 1 1/2 cups shredded mozzarella cheese
For Assembly
- 1 1/2 cups vodka sauce, warmed
- 1/4 cup pesto
- 4 ounces Taleggio cheese, softened
- 1/4 cup heavy cream
Instructions
- 1
Preheat oven to 375°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Remove from heat and set aside to cool completely.
⏱️ 10 min - 3
In a small bowl, combine the torn white bread pieces and milk. Let soak for 5 minutes until the bread is soft and has absorbed the milk. Squeeze out any excess milk from the bread.
⏱️ 5 min - 4
In a large mixing bowl, combine the ground pork, ground beef, and ground veal. Add the cooled sautéed onion and garlic mixture, the soaked and squeezed bread, Italian seasoning, kosher salt, black pepper, chopped fresh parsley, grated Parmesan cheese, and the large egg. Gently mix with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
⏱️ 10 min - 5
Scoop and roll the meat mixture into approximately 1 1/2-inch meatballs. Place them on the prepared baking sheet, ensuring they are not touching. Lightly spray the meatballs with cooking spray to help with browning.
⏱️ 10 min - 6
Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through and nicely browned. Remove from oven and set aside.
⏱️ 25 min•🌡️ 375 - 7
While the meatballs are baking, prepare the Taleggio cream. In a small saucepan over low heat, combine the softened Taleggio cheese and heavy cream. Stir until the cheese is fully melted and smooth. Keep warm or gently reheat before assembly.
⏱️ 10 min - 8
Increase oven temperature to 475°F. On a lightly floured surface, take one portion of pizza dough and stretch or roll it into an irregular oval shape, about 8-10 inches long. Drizzle 1/2 tablespoon of olive oil over one half of the dough, leaving a small border. Sprinkle about 1/4 cup of shredded mozzarella cheese generously over the oiled half. Fold the dough in half, enclosing the cheese and oil, and gently press the edges to seal. Repeat for the remaining 3 portions of pizza dough.
⏱️ 10 min•🌡️ 475 - 9
Place the folded pizza dough sarnis directly on a hot pizza stone or baking sheet. Bake in the 475°F oven for 8-12 minutes, or until puffed, golden brown, and slightly charred in spots, with the cheese inside melted and stringy. Remove from oven.
⏱️ 12 min•🌡️ 475 - 10
To assemble each sarni: Carefully open up a baked, cheesy pizza dough. Place 3-4 cooked meatballs, generously coated in warm vodka sauce, inside the cheesy dough. Drizzle a spoonful of pesto over the meatballs. Finally, pipe or spoon a generous amount of the warm Taleggio cream over the top.
⏱️ 5 min - 11
Fold the sarni closed and serve immediately. Repeat for the remaining sarnis.
⏱️ 2 min