Meatball Sandwich

Ingredients:

For the Tangzhong:

60gr flour

180gr water

Add the water and flour in a pan and heat while whisking constantly on medium heat.

Keep stirring until the mixture thickens into a pudding-like consistency. 

Remove from heat, transfer in a bowl and cover with a plastic wrap touching the surface of the tangzhong.

Let come to room temperature before use.

For the main dough:

Dry Ingredients:

520gr flour 

20gr sugar 

8gr instant yeast 

10gr salt

Wet Ingredients:

210ml water

1 egg

All of the Tangzhong at room temperature

Extra:

60gr butter

For the meatballs:

800gr minced meat (450gr beef&350gr pork)

1 egg 

10gr mayo

60gr milk

45gr breadcrumbs

50gr grated parmesan cheese

2 garlic cloves minced

13gr salt

1tsp pepper

20gr pesto genovese

10gr parsley

1 onion cut in really small pieces

Meatball filling:

Grana Padano cheese

For the marinara sauce:

300ml tomato sauce

10gr sugar

2tsp oregano

1tsp spearmint

Salt to taste

Topping:

Grated Parmesan cheese

Method for the Dough:

In the bowl of your Stand Mixer, whisk together the dry ingredients.

Add in the wet ingredients and knead with the dough hook for 2 minutes. 

Add in the softened butter and knead for 10 more minutes.

Transfer the dough into an oiled bowl and let proof covered with plastic wrap until double (1-2h)

When the dough has doubled, punch it down and divide into 120gr pieces

Shape each piece into a ball

With a rolling pin roll each ball into a rectangle.

Fold it lengthwise, creating a cylinder shape.

Pinch the ends so that they connect.

Tuck in the edges and pinch them to connect too

Transfer to a parchment-lined baking pan and let proof for 45mins minutes

Preheat your oven at 200C

When proofed, apply egg wash (1 egg yolk + 15ml milk) and bake until golden brown.

Remove from the oven and while they are still hot, apply melted butter on their tops

Method for the Meatballs:

In a bowl mix together all of the meatball ingredients

Divide into ~40gr pieces and shape each into a flat circle

Add in a parmesan and seal well, so that no cheese comes out, shaping into a ball.

(If not using parmesan filling, just shape into balls)

In a pot add the marinara ingredients and let simmer on low heat

Preheat a pan with olive oil and once it's hot, drop in the meatballs

Cook until all of their sides brown

Add in the simmering marinara, close the lid and cook for 10-15mins

Meanwhile slice the buns and add butter to their inside

Toast them well, so that the marinara won't soak them

When the meatballs are ready add them in the buns with some marinara

Sprinkle with parmesan cheese and enjoy!

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