What happens when you take Czech kolaches—also known as kolacky—and mash them up with the Italian-American icon that is the meatball sub sandwich? You get a perfect bakery-quality snack piled high with sauce, parmesan, mozzarella and, of course, easy meatballs.
Recipe and photography by Jonathan Melendez
Perfect lil' bites for your next meatball bonanza.
Make sure to check out the recipe page for a full run-down of ingredients and more complete instructions.
To make the dough, combine one cup of flour with granulated sugar and yeast in a large bowl.
Stir in warm milk until well-combined, and set aside until small bubbles form at the surface, about five minutes.
In a separate bowl, whisk together melted butter, egg yolks and salt.
Add the egg mixture 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.
Knead until the dough is smooth, adding as much of the remaining 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 three to four 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.
To make the meatballs, in a large bowl, add 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.
Stir until just combined, without overworking the mixture. Divide and shape into twelve even meatballs and place on a lined and greased baking sheet.
Bake for 20 minutes at 375°F 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 the dough 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 parchment-lined baking sheet. Cover loosely with plastic wrap and set aside to rise for another 30 to 45 minutes or until doubled in size.
Use your finger tips (lightly greased to prevent sticking) to stretch the center of each slightly to create two-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 the meatball sub kolaches from the oven and sprinkle with some basil before serving.
Leftovers can be stored in an airtight container in the fridge for up to four days and reheated before serving. Enjoy!
