If you’re on the hunt for a mouthwatering, comforting meal that’s both quick and satisfying, look no further. Get ready to discover the ultimate meatball sandwich recipe that will leave your taste buds dancing. Picture this: perfectly seasoned homemade meatballs, tangy tomato sauce, and gooey melted provolone cheese, all nestled between slices of a lightly toasted baguette.
How to Make Meatball Subs
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Make the Meatballs: To kick off this scrumptious journey, we’ll start by crafting our own savory meatballs. In a bowl, mix together a pound of ground beef, bread crumbs, a beaten egg, minced garlic, grated Parmesan cheese, chopped fresh parsley, and dried Italian seasoning. Dive in with your hands and blend the ingredients until they form a cohesive mixture. From there, shape the mixture into uniformly sized meatballs. Place these meaty morsels in the oven and bake until they reach an internal temperature of 160 degrees F.
Prep the Bread: While the meatballs are getting cozy in the oven, let’s prepare the bread that will cradle this masterpiece. Cut a French baguette in half lengthwise and create a hollow well by removing some of the bread from the inside. Brush the exposed bread with extra-virgin olive oil and season with a dash of garlic powder and a pinch of salt. Place the prepared baguette on a baking tray, open side up, and let it toast to perfection in the oven.
Make the Sauce: Time to infuse our creation with the luscious flavors of tomato sauce. Heat up a jar of your preferred spaghetti sauce on the stovetop. Once warmed, introduce your homemade meatballs to this saucy haven. Gently mix the meatballs and sauce, ensuring each meatball gets a tantalizing coat of goodness.
Assemble the Sandwich: Now, the moment of truth has arrived. It’s time to assemble the glorious meatball sandwich. Spoon the saucy meatballs into the prepared baguette, nestling them snugly in their bread home. Crown this creation with slices of provolone cheese, which will transform into a golden, melty layer of heaven in the final step. Slide the fully loaded sandwich back into the oven until the cheese becomes an irresistible pool of goo.
Ingredient for Meatball Sandwich
Now that you have a sneak peek of the process, let’s break down the essential ingredients that make this meatball sub a taste sensation:
– 1 pound ground beef
– 3/4 cup bread crumbs
– 1 large egg, beaten
– 2 cloves garlic, minced
– 2 tablespoons grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– 2 teaspoons dried Italian seasoning
– 1 French baguette
– 1 tablespoon extra-virgin olive oil
– 1/2 teaspoon garlic powder
– 1 pinch salt, or to taste
– 1 (14 ounce) jar spaghetti sauce
– 4 slices provolone cheese
Directions for Meatball Sandwich
Let’s put all these delightful ingredients to good use:
1. Preheat your oven to 350 degrees F.
2. In a large bowl, combine ground beef, bread crumbs, beaten egg, minced garlic, Parmesan cheese, chopped parsley, and Italian seasoning. Mix thoroughly using your hands.
3. Shape the mixture into 12 equally sized meatballs and arrange them in a baking dish.
4. Bake the meatballs for 15 to 20 minutes or until they’re cooked through, with an internal temperature of at least 160 degrees F.
5. While the meatballs are baking, cut the baguette in half lengthwise and hollow out a well for the meatballs.
6. Brush the baguette with olive oil and season it with garlic powder and salt. Place it on a baking tray with the oiled side facing up.
7. When the meatballs have about 5 minutes left of baking time, slip the baguette into the oven and toast it until it’s lightly golden.
8. Warm the spaghetti sauce in a saucepan over medium heat.
9. Once the meatballs are ready, use a slotted spoon to transfer them to the warmed sauce. Gently coat the meatballs with the sauce.
10. Spoon the saucy meatballs into one side of the baguette, making sure they fit snugly in the well. Top with slices of provolone cheese.
11. Return the loaded baguette to the oven and bake for an additional 2 to 3 minutes, or until the cheese is delightfully melted.
12. Allow the sandwich to cool slightly before cutting it into four portions.
Can I use turkey or chicken instead of ground beef for the meatballs?
Absolutely! Ground turkey or chicken can be great alternatives to beef in this recipe. Keep in mind that the flavor and texture might vary slightly, but it’s a delicious twist.
Can I freeze the meatballs for future use?
Yes, you can freeze the cooked meatballs. Let them cool completely, then place them in an airtight container or freezer-safe bag. Thaw and reheat them as needed.
What’s the best cheese to use other than provolone?
Mozzarella, cheddar, or a blend of Italian cheeses are excellent choices to achieve that gooey, melty goodness.
Can I make a vegetarian version of this sandwich?
Absolutely! Consider using plant-based meatballs and your favorite marinara sauce for a satisfying vegetarian option.
Do I have to use a baguette?
While a baguette adds a wonderful crunch and texture, you can explore using other bread options like ciabatta or a hearty roll.
Are there any variations to the sauce I can try?
Certainly! Experiment with different pasta sauces, such as marinara, arrabbiata, or even a meaty Bolognese sauce, to create unique flavor profiles.
Meatball Sandwich
Ingredients
- 1 pound ground beef
- 3/4 cup bread crumbs
- 1 large egg beaten
- 2 cloves garlic minced
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dried Italian seasoning
- 1 French baguette
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1 pinch salt or to taste
- 1 14 ounce jar spaghetti sauce
- 4 slices provolone cheese
Instructions
- Preheat the oven to 350 degrees F.
- Combine ground beef, bread crumbs, egg, garlic, Parmesan cheese, parsley, and Italian seasoning in a large bowl. Mix with your hands until well combined. Shape mixture into 12 meatballs, and place in a baking dish.
- Bake meatballs in the preheated oven until cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F.
- While the meatballs are cooking, cut baguette in half lengthwise and open like a book. Remove and discard some of the bread from the inside to make a well for the meatballs.
- Brush baguette with olive oil and season with garlic powder and salt. Place baguette on a baking tray, open and with the oiled sides facing up.
- When the meatballs have 5 minutes left, slip the baguette into the oven and cook until lightly toasted.
- Meanwhile, warm spaghetti sauce in a saucepan over medium heat.
- Remove meatballs from the oven. Use a slotted spoon to transfer them to the hot sauce; mix gently to coat with sauce.
- Spoon meatballs and sauce into one side of the baguette, nestling meatballs in the well. Top with slices of provolone cheese.
- Return to the oven until cheese is melted, 2 to 3 minutes.
- Cool slightly, then cut into 4 sandwiches.
