Biscuits with meatballs

Ingredients:

Meatballs

• 0.5 tbsp. panko breadcrumbs
• 1/4 cup whole milk
• 450 g of minced pork
• 0.5 tbsp. grated parmesan
• 1 teaspoon coarse salt
• 1 teaspoon fennel seeds
• 0.5 tsp dried garlic
• 0.5 tsp. dried onions
• 0.5 tsp paprika
• A few pinches of red pepper flakes
• 1 large egg
• Half a bunch of fresh parsley, finely chopped
• Olive oil or odorless oil for frying

Buns

• 2 jars of chilled dough (450g each) biscuits (8 buns in each jar)
• 8 thick slices mozzarella, cut in half
• 2 tablespoons unsalted butter
• 2 tbsp. l. olive oil
• 4 cloves garlic, crushed
• A pinch of red pepper flakes
• A handful of fresh parsley, finely chopped
• 1/4 tbsp. grated parmesan
• Salt flakes
• 1 cup heated marinara sauce for filing

Preparation:

1. Meatballs:

   
   In a large bowl, soak the breadcrumbs in milk and let sit for 5 minutes. Add the pork, Parmesan, salt, fennel seeds, garlic, onion, paprika, red pepper flakes, egg, parsley, and a few grinds of black pepper and mix. It's easiest to do this by hand. Form into 16 balls, each about 4 cm in diameter.
2. Heat a thin layer of oil in a skillet over medium-high heat and fry the meatballs in batches, turning occasionally, until golden brown on all sides, about 8 minutes. Set aside and let cool slightly.

3. Buns:

   
   Preheat oven to 190°C.
4. Flatten each dough circle with the palm of your hand, add half a slice of mozzarella, and arrange the meatballs on top. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch (22 cm) square baking dish. Bake until lightly browned, about 30 minutes.
5. Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic and red pepper flakes and cook for 2 minutes.
6. After 30 minutes of baking, brush the buns with butter, sprinkle with parsley, Parmesan, and a little salt, and continue baking until golden brown and set, another 5–10 minutes. Let cool slightly and serve with warm marinara sauce for dipping.