Bobby Flay Makes a Meatball Parmesan Sandwich | Beat Bobby Flay | Food Network

Meatball Parmesan Sandwich. I'm actually very excited about this because I definitely make little meatball parm sliders for game day. The meatball has ground pork, ground beef, panko breadcrumbs, Parmesan cheese, egg, salt and pepper, a little veal stock for moisture. That's my secret. So my sauce, I'm going to start with some onions and some tomatoes, adding some Calabrian chilies, obviously for some heat. Bobby, what's going on? Those are some big meatballs, man. Are you deep-frying like you normally do? Yes. This is exciting. I'm going to put them in the fryer just to give them a good crust on the outside, and then I'm going to put them into the sauce to finish them. Pecorino Romano. You know, Bobby has deep-fried meatballs and then into the sauce. Right. A little crispy, crunchy. Instead of wasting a lot of time chopping garlic, I'm just going to let the garlic steep with the meatballs. This is something I saw in Tuscany. It absorbs the flavor of the garlic, and you don't have to fish it out. Bobby, I've never seen you make a little sachet in there. What? Why didn't you just rasp the garlic into your sauce? Because, um... Because you're Iron Chef Bobby Flay? Yeah. I was just going to say that. Then I start with my cheese sauce. I'm starting with a roux, butter and flour. I add some scalded milk, and then I add a whole bunch of whole milk mozzarella cheese. I think Bobby's having fun with this challenge. He really likes this dish. It reminds me of my childhood. I worked at a pizzeria. This is something that we made. It was just old school. It was great. A little olive oil, salt and pepper, and then I'm just going to toast the bread in the salamander. So I pull the bread from the toaster. I take the meatballs with some fresh mozzarella and put it in the salamander to melt it. Melting the cheese individually on each meatball is a really good idea. What's going on over here? Now I start plating. The cheese sauce is meant to really become part of the bread, which I think adds another nice dimension. You're happy with your meatball? Yeah. There was a hesitation. No, I am, I am. I think for the amount of time, yeah. Everybody gets the same amount of time, chef. No, I know, I know. Morning, chefs! It's coming down to the meatball, really. If I take the meatball with the melted cheese out, put it on top of the cheese sauce, then some of the marinara sauce on top, a lot of pecorino and parmesan, and that's it. Turn out the lights. Does Bobby need more sauce? Does he need more sauce on that? Don't say it too loud, don't say it too loud. You know, right? I think it looks really pretty. I think it's good. 2, 1! Thank you.