Baked Meatball Sandwiches7 Reviews
- Prep: 5 min
- Cook: 20 min
- Ready In: 25 min
“This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook BIGGUY728.” - by BIGGUY728
Original recipe yields 4 servings
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
- Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
- While the bread toasts, warm the pasta sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Amount Per Serving (4 total)
- 743 cal
- 30.1 g
- 73.4 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"Very simple and perfect to throw together for a weeknight meal. The meatballs were simple to make and turned out very good. I used Italian style bread crumbs and added a little more Parmesan cheese. ..." See moreI didn't use jarred sauce - sorry Classico... I used "Best Marinara Sauce Yet" that I froze just to keep on hand to thaw for occasions just like this. I put the rolls under the broiler and then assembled the sandwich. My husband loved these!"
"I make up a big batch of these meatballs and freeze them. I take them out as I need them for sandwiches or pasta sauces. There are so good!!!! I make them exactly as the recipe states, but I double..." See more it. I will never buy frozen meatballs from the store again."
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