Meatball Sub Kolaches
I’ve had a dream to make savory kolaches for the blog for quite some time now. I just hadn’t had the right idea of what they would look like. That is until recently when all of a sudden I got the greatest idea I’ve ever come up with for the blog—even after all these years. Now, I know that’s a loaded statement right there, but if you’ve been following along for a while, then you’ll know just how much I love my mash-ups. These Meatball Sub Kolaches are my new favorite.
Some of my favorites are these Pizza Doughnuts, Cheeseburger Nachos and of course, these Crema Catalana Cookies. This time around, I’m bringing you these OUT-OF-THIS-WORLD Meatball Sub Kolaches. Usually kolaches are sweet and have a cream cheese and jam filling and they’re dusted with powdered sugar. These however are straight out of my savory loving dreams and taste just like a meatball sub sandwich. They’re portable, filling and so delicious I can’t even take it. Run, don’t walk, and make them ASAP. You won’t regret it.
Meatball Sub Kolaches
Equipment
- Mixing bowls
- Baking sheets
Ingredients
Dough:
- 3 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup whole milk warmed
- 1/2 cup unsalted butter melted and cooled
- 3 large egg yolks
- 1 teaspoon Kosher salt
Meatballs:
- 1 pound ground beef
- 1 large egg
- 1/2 cup Italian bread crumbs
- 1/3 cup whole milk
- 1/4 cup parmesan
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse black pepper
- 2 tablespoons fresh parsley chopped
- 2 garlic cloves minced
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
Finishing:
- 1 large egg whisked with a splash of water
- 1/2 cup marinara sauce
- 1 cup shredded Mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup Italian bread crumbs
- 2 tablespoons Fresh basil sliced
Instructions
- To make the dough, in a large bowl, combine 1 cup flour, granulated sugar, and yeast. Stir in the warm milk until well-combined, and set aside until small bubbles form at the surface, about 5 minutes.
- In a separate bowl, whisk together the melted butter, egg yolks, and salt. Add to the yeast mixture and stir to combine. Stir in the remaining flour, adding a cup at a time. After the third cup has been added, transfer the dough to a lightly floured work surface and knead until smooth, adding as much of the remaining 1/2 cup of flour as needed. The dough should be tacky and a little greasy. It shouldn’t be sticky. If it is, add more flour a little at a time, but try not to add too much at this stage. Knead until smooth and springy, about 3 to 4 minutes. Transfer to a lightly greased bowl, cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour and 30 minutes.
- In the meantime, preheat oven to 375°F. Line a baking sheet with foil and grease lightly with cooking spray or brush with oil. Set aside.
- To make the meatballs, in a large bowl, stir the ground beef, egg, bread crumbs, milk, parmesan, salt, pepper, parsley, cloves, granulated garlic, granulated onion, dried oregano, dried basil and crushed red pepper flakes until just combined. You don’t want to overwork the mixture. Divide and shape into twelve even meatballs and place on the prepared baking sheet. Bake for 20 minutes and remove from the oven to cool.
- Once the dough has risen, transfer to a lightly floured work surface and lightly knead a few times to release the air. Divide into 12 even pieces (roughly about 2 1/3 ounces each). Working with one at a time, pull the ends of the dough towards the center to form a tight ball and then place on your work surface (no flour should be needed at this stage) and using a cupping motion firmly roll the dough with the palm of your hand to create a smooth tight ball. Place on a baking sheet that has been lined with parchment paper. Continue shaping and rolling the rest of the dough, placing them all on the same baking sheet, evenly spacing them out. Cover loosely with plastic wrap and set aside to rise for another 30 to 45 minutes or until doubled in size.
- Once done, use your finger tips (lightly greased to prevent sticking) to stretch the center of each slightly to create 2-inch-wide wells. Brush with egg wash and then fill the center of each with about a tablespoon of marinara. Sprinkle the centers with mozzarella and parmesan. Place a meatball in the center of each kolache. Sprinkle with bread crumbs and parmesan and bake until golden brown, 20 to 25 minutes. Remove from oven and sprinkle with basil before serving. Leftovers can be stored in an airtight container in the fridge for up to 4 days and reheated before serving. Enjoy!
