Meatball Triangolo Side Shot
Recipe

Meatball Triangolo

Crispy, toasted PINZZA™ triangles stuffed with tender meatballs and rich marinara, then finished with fresh grated Parmigiano Reggiano and Italian parsley. A warm, handheld take on a classic meatball sub with bold flavor and a golden, crunchy bite.

Ingredients

  • 1 each 4×4 fully cooked Palermo’s PINZZA™ roll
  • 3 small meatballs in (heated)
  • ¼ cup marinara sauce
  • 1 Tbsp freshly grated Parmigiano Reggiano
  • ½ Tbsp chopped Italian parsley

Instructions

  1. Cut the 4×4 roll diagonally to create two triangle halves.
  2. Place cut sides up on a screen or pan and bake at 475–500°F for 2–3 minutes, until lightly toasted and crisp.
  3. Remove from oven and place 3 meatballs inside each triangle.
  4. Spoon marinara sauce over the meatballs
  5. Finish with grated Parmigiano Reggiano and chopped parsley.
  6. Serve immediately.