My cart
Your cart is empty!
Sub total
£0.00
Grand total
£0.00
Shipping calculated in the next step

128 Bit Security

Meatball Panuozzo

StarCreated with Sketch.
StarCreated with Sketch.
StarCreated with Sketch.
StarCreated with Sketch.
Cooking this? Rate this recipe!

Legend has it that Neapolitan pizza chefs would make this as a chefs treat (apparently, they were bored of regular pizza?!) and it’s easy to see why as these pitta/calzone/sandwich/pizza hybrids are great fun to make an even more fun to eat! Here, we’ve stuffed the panuozzo with the most incredibly umami packed meatballs that you’re sure to end up making again and again…

 

1

Place the fennel seeds in a pestle and mortar and lightly grind before adding the chilli flakes, oregano, chopped rosemary and breadcrumbs and grinding together.

 

2

Split the sausage skins and add the meat to a bowl along with the beef mince. Add the ground up spice mix to the bowl along with the parmesan, dijon mustard and egg.

 

3

Season the mix and divide into 15g meatballs (this recipe will make you around 48 meatballs at this size but they freeze great if you’re only make a couple of panuozzos) and cover and refrigerate until required.

 

4

To cook the meatballs, pre heat a cast iron pan in Roccbox, add a lug of oil and cook the meatballs (about 9 per panuozzo) for around 3-4 minutes, shaking regularly.

 

5

Remove the pan from Roccbox and ladle in about 120ml of tomato sauce per portion and swirl the pan to emulsify the fat into the sauce.

 

6

Rip over enough mozzarella to cover the meatballs then cover the pan with foil while you bake the panuozzo.

 

7

For the panuozzo itself, split a 230g dough ball in half and open into a slipper shape. Cook in Roccbox for around 2 minutes in the front third of the oven, turning as required.

 

8

Using scissors, cut one side of the panuozzo so you can open it up like a book.

 

9

Remove the foil from the pan and rip in a handful of basil leaves before spooning the meatballs and sauce into the bread.

 

Serves
2-4
Oven Temp.
450
Ingredients
For the meatballs;
  • 500g Beef Mince
  • 2 Sausages
  • 2 Tbsp Fennel Seeds
  • 1/2 Tsp Chilli Flakes
  • 1/2 Tsp Oregano
  • 1 Tbsp Chopped Rosemary
  • 2 Tbsp Panko Breadcrumbs
  • 35g Grated Parmesan
  • 2 Tsp Dijon Mustard
  • 1 Egg
For the panuozzo;
  • Leftover pizza dough
  • Leftover pizza sauce
  • Mozzarella
  • Basil
Print this recipe
Join the Gozney family
The Latest News
Subscribe to the Gozney newsletter to stay informed on product innovation, events and offers.
Exclusive Recipes
Be the first to know about the freshest recipes, specifically designed for Gozney products.
Early Product Releases
From behind the scenes development to new product innovation, keep up to date on release dates using the Gozney newletter.
Helpful Tips & Advice
For the latest tips & advice on how to get the most from your Gozney product
Thank you for joining the family