Ingredients:

  • 500g ground beef (80/20 chuck)
  • 250g ground pork
  • 60g panko breadcrumbs
  • 60ml whole milk
  • 1 large egg
  • 45g grated parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 150g low-moisture mozzarella, cut into 1-inch cubes
  • 2 sheets refrigerated pie crust
  • 350ml thick marinara sauce
  • 100g shredded provolone
  • 1 egg for egg wash
  • 1 tbsp olive oil (for searing meatballs)

Instructions:

  1. Combine beef, pork, panko, milk, 1 egg, parmesan, garlic, and oregano in a large bowl. Divide into 12 equal portions.
  2. Flatten each meat portion, place a mozzarella cube in the center, and wrap the meat tightly around it, rolling until smooth to prevent leaks.
  3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the meatballs for 2 minutes per side until a mahogany crust forms; do not cook through.
  4. Lay the first pie crust in a 9-inch dish, prick with a fork, sprinkle with 1 tbsp parmesan, and blind-bake at 200°C (400°F) for 8 minutes.
  5. Spread a thin layer of marinara on the par-baked base, arrange meatballs, pour remaining sauce over them, and top with shredded provolone.
  6. Cover with the second crust, crimp the edges to seal, brush with egg wash, and bake at 200°C for 25-27 minutes until the crust is shattering and golden.