Bald Guy Meatball Knish with Mike A

Mike A is back for Round 2 on Bald Guy in the Kitchen ‪@baldguyinthekitchen‬ and this time we're stuffing knishes with meatballs because... why not? It's crispy, savory, cheesy, and packed with plenty of laughs, kitchen banter, and maybe a few surprises along the way. Don't miss this delicious reunion episode that's as entertaining as it is mouthwatering! Meatball Parm Knish Recipe • 1 lb ground beef (or a mixture of beef and pork) • 1/2 cup breadcrumbs • 1/4 cup grated Parmesan cheese • 1 egg • 2 cloves garlic, minced • 1 teaspoon dried oregano • 1 teaspoon dried basil • Salt and pepper to taste • Smoked Gouda cut into cubes about the size of dice • Spicy thin slice Italian sausageCan of a thick tomato sayceIngredients For the Dough: • \(2 \frac{1}{2}\) cups all-purpose flour • 1 tsp baking powder • 1 tsp kosher salt • 1 large egg, beaten • \(\frac{1}{2}\) cup vegetable oil (or canola oil) • \(\frac{1}{2}\) cup lukewarm water • 1 tsp white vinegar [1] Step-by-Step Instructions Make the Dough: • Whisk together the flour, baking powder, and salt in a large bowl. • Make a well in the center and add the egg, vegetable oil, water, and vinegar. • Mix until a soft dough forms. Knead on a floured surface for 3-5 minutes until smooth, then shape into a ball. Cover with a damp towel or plastic wrap and let it rest for 1 hour. Or the easy alternative – use puff pastry dough from your local grocery store!!! For the Sauce: Ingredients 1/4 cup olive oil 2 cups finely chopped white or yellow onion 3 cloves garlic, minced kosher salt Pinch crushed chili flakes 1/2 cup white wine 1 28-oz can of peeled whole San Marzano tomatoes, see notes above 1/2 cup (packed) fresh basil (about 1/2 ounce) Instructions 1. In a medium pot, combine the oil, onions, and garlic. Add a pinch of salt. Turn the heat to high. As soon as the onions and garlic begin simmering, give them a stir, turn the heat to low, and cover the pot. Cook for 10 minutes. 2. Uncover the pot, add a pinch of crushed red pepper flakes, stir once or twice, raise the heat to high; then add the wine. Let it simmer for 2 to 3 minutes or until the alcohol smell dissipates. 3. Add the tomatoes. Using scissors, snip the tomatoes into smaller pieces. Season with a generous pinch of salt, and cook at a gentle simmer for 15 minutes. Transfer the sauce to a blender or food processor. Add the basil. Purée until smooth. Taste and adjust with more salt if necessary. (Alternatively use an immersion blender to purée) 3. Assemble and Bake: • Preheat your oven to 375° F (190° C) and line a baking sheet with parchment paper. • Roll the rested dough out as thinly as possible on a lightly floured surface. • To form individual squares: Use a pizza cutter cut into quarters. Place a meatball in the center of each circle with some of the sauce. pull the dough edges up to enclose the filling, and pinch them tightly closed. • To form a deli-style log (the classic NYC street-food look): Spread the filling evenly across the rolled-out dough, leaving a small border. Roll it up tightly like a jelly roll, crimp and twist the log every 3 inches, and slice at the twists. • Place the knishes on the baking sheet seam-side down, brush with egg wash, and sprinkle with a little coarse salt if desired. • Bake for 30 minutes, or until the pastry is deeply golden and