Meatball Parm Hero from The Scarr's Pizza Cookbook

"This is another classic that I think should be on every slice shop's menu. Hit the meatballs with more of the fresh sauce when they come out of the oven during the finishing to build layers of tomato flavor at varying stages."

- Scarr Pimentel

Can't have a good meatball parm hero without good sauce and good meatballs. Scarr Pimentel says the key to the meatballs is the panade, or bread crumb-milk slurry that makes the meatballs juicier. After the meatballs are fried, they simmer in Scarr's sauce for a bit.

When you're ready for your meatball parm hero, cover the meatballs with cheese, bake, and add them to your favorite hero roll. Our hero rolls weren't the best, but the meatball parm inside definitely made up for it.

So glad we got to make this. Noah was eating the panade out of the blender, and the meatball parm turned out incredible. Grab a free illustrated recipe below.

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The Scarr's Pizza Cookbook

This meatball parm hero recipe comes from The Scarr's Pizza Cookbook: New York-Style Pizza for Everybody by Scarr Pimentel.

I'm trying to change the narrative of what it means to be successful, for a pizza shop and a food business, but also as a business owner and an individual. Most of us from the kind of places I grew up in don't make it. I'm proud to be from that environment. It made me. But I worked to go beyond that.

My parents' generation did whatever they needed to do to put food on the table. They're the ones who sacrificed so much for us to have something here. It's what pushed me to work hard and build a foundation that I want to pass on to the next generation, so I can motivate them to have more than what I've got.

And when I talk about our people, I'm not talking about just my personal people. I'm talking about everyone who comes from my world: the ones who struggle to make it and don't have the same advantages as others. Our goal is for our people who come after us to do better than we've done. Otherwise, what's the point of all of this?

Meatball Parm Hero

Ingredients

• oil - olive oil is recommended for the meatballs and hero while any neutral oil will work for frying
• onion - white onion
• garlic
• bread crumbs - panko bread crumbs are recommended
• parsley - fresh flat-leaf parsley, minus the stems
• basil - fresh, minus the stems
• salt - kosher salt
• pepper - fresh black pepper is preferred
• onion powder
• garlic powder
• milk - whole milk is recommended
• ground beef
• pizza sauce - easy to make and also from Scarr Pimentel
• cheese - you'll need parmesan or pecorino, and fresh mozzarella
• hero rolls - you can also use focaccia squares if you prefer

Equipment

• prep bowls
• chef knife
• cutting board
• cheese grater
• enameled cast iron skillet
• wooden spoon
• food processor or blender
• sheet pan
• tongs
• parchment paper
• Dutch oven

Prep the Ingredients

Wash your hands with soap and water. Use a knife and a cutting board to chop the onion and garlic. Remove the stems from the basil and parsley. Grate the parmesan or pecorino.

Start the Panade

Heat the skillet over medium heat. Add 1 tablespoon of oil. Once the oil is hot, add the onion and garlic. Cook for 2 minutes, stirring often, until translucent. Remove the pan from heat, and turn off the stove.

Add the Remaining Panade Ingredients

Add the garlic-onion mixture, panko, parsley, and basil to the blender. Use measuring spoons to add the salt, pepper, onion powder, garlic powder, milk, and remaining oil. Blitz for 2 minutes or until the mixture is thoroughly moistened, but not wet. The mixture should be fluffy and springy.

Combine the Beef and Panade

Place the ground beef in a clean bowl. Add the panade and mix by hand. Wash your hands when finished.

Form the Meatballs & Heat the Sauce

Line a sheet pan with parchment paper. Scoop out a few tablespoons of the beef mixture and roll it into a meatball. Place it on the sheet pan. Repeat until all of the mixture has been used. You should have around 10 meatballs when finished. Wash your hands. Heat the sauce in a saucepan over medium-low while you fry the meatballs.

Fry Them

Heat the skillet over medium-high heat. Pour oil into the pan until it reaches ¼ inch of depth. Once the oil is hot, stick a wooden spoon in it. If bubbles form around the spoon, it's ready. Work in batches to fry the meatballs, turning every few minutes, for 8 to 10 minutes. A crust will form on all sides and they'll be mostly cooked. Turn off the burner when finished.

Add the Meatballs to the Sauce

Transfer the meatballs to the sauce and turn the heat to low. Simmer for 1 to 2 hours, until the meatballs have softened but still have structure.

Finish the Meatball Parm

When you're ready to eat, preheat the oven to 450 degrees Fahrenheit. Top the meatballs with the parmesan and pieces of mozzarella. Bake for 6 to 8 minutes. Turn off the stove when finished.

Prep the Rolls

Slice the hero rolls and remove the interior crumb to allow space for the meatballs. Drizzle oil over the cut sides of the bread. Toast the bread until golden brown.

Build the Meatball Parm Hero

Arrange the meatballs topped with sauce and cheese on the bottom half of the hero rolls. Top with fresh sauce, a drizzle of oil, more cheese, and basil as desired. Close with the tops of the rolls. Cut as desired and serve.