Meatball Boats

Meatball Boats

Meatball Boats


1 lb. ground beef

1 large egg

1/3 cup breadcrumbs

1/4 cup grated Parmesan cheese

2 garlic cloves, minced

1 Tbsp. chopped parsley

Kosher salt

Freshly ground black pepper

1 Tbsp. olive oil

2 cup marinara sauce

4 crusty Italian sandwich rolls

12 slices provolone

1/2 cup shredded mozzarella

1/4 cup shredded parmesan


Preheat oven to 375°F. Spray a baking sheet with non-stick spray.


In a large bowl, combine ground beef with egg, breadcrumbs, parmesan, garlic, and parsley.

Season with salt and pepper. Mix well.

Form into 12 evenly-sized meatballs.

In a large skillet over medium heat, heat oil.

Cook meatballs until seared on all sides, about 4 minutes. Add marinara sauce, gently stir, and cover with a lid.

Turn the heat down to simmer until the meatballs are no longer pink, about 8-10 minutes more. The internal temperature of the meatballs should be 160°F.

Prepare the Bread Boats

Cut a long rectangle through the top of the bread loaf and hollow the top of your hoagie roll out to make a boat.

Lay three slices of provolone over the roll to cover the hollowed-out area and bake for 5 minutes, until melted. Then place four meatballs on top of the cheese in a row.

Spoon marinara over the meatballs. Sprinkle the mozzarella equally over the meatballs. Then sprinkle the parmesan.

Place in the oven and bake for 6-8 minutes more. Broil if desired.

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