Meatballs Panuozzo

Everything made from scratch. (Besides the sausage)

48h 280gram doughball, divided in two.
300gr 50-50 mince and 2 Italian sausage casing removed
Fennel seeds, chilli flakes, oregano, rosemary, mustard, Parmesan, panko, salt&pepper to taste

Mix well and shape into meatballs of half an inch / 1.5cm

Heat up the cast iron pan in the pizza oven (Gozney Roccbox in my case) and add a bit of oil.
Add the meatballs and shake to keep the meatballs from sticking. Return to the pizza oven to get some colour.
Add about 120-150 gram of pizza sauce per portion in the pan and swirl the meatballs around to emulsify the fat and sauce.
Shred over some low moisture mozzarella and let melt. Remove from the oven and cover.

Bake the panuozzo in the pizza oven in 1.5 minutes until nicely puffed up and coloured.
Cut open with scissors and add the meatballs with sauce. Add some basil and Parmesan and enjoy!

Recipe by Gozney and I’ve