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Meatball Sandwich

Meatball Sandwich

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
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Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 781 kcal
  • 39%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 78.2g
  • 25%
  • Protein:
  • 43.6 g
  • 87%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 1570 mg
  • 63%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. While the bread toasts, warm the spaghetti 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!
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MRSDAVIS810
295

MRSDAVIS810

9/15/2006

This was absolutely delicious and my husband and I agreed that this recipe is a keeper! I did make a couple of changes per other reviewers' suggestions and my family's own tastes (the changes I made include using 3 teaspoons of Italian seasoning instead of 2, adding 1 teaspoon fresh ground black pepper, adding an extra clove of garlic, using 3 tablespoons of Parmesan cheese instead of 2, and using 2 eggs instead of just 1 egg). I also served these on Hoagie rolls and topped them with shredded Mozzarella cheese. The only other additional comment I wanted to make was that I ended up with 24 meatballs instead of 12 (I thought making only 12 meatballs made the meatballs a little too big for our tastes). Thank you so much for a great meal idea!

Serena
274

Serena

2/14/2007

I was searching for a meatball recipe and decided to try this one. My 5 star rating is for the meatballs only (with my alterations). The flavor was amazing; this is going in my personal cookbook. I made my own ground beef using my KitchenAid. I decided to add onion. I incorporated the onion and parsley with the beef as I ground it. I increased the Italian seasonings to 1 T, the parmesan to 1/4 cup, and used 2 eggs. I also added 2 tsp salt and 2 tsp fresh ground pepper. I also added 1/4 cup shredded mozzarella. Used the KitchenAid to do the mixing for a few minutes - then formed the meatballs using a cookie scoop (evenly measures one tablespoon size servings). I ended up with 30 meatballs. TIP: Keep your hands wet as you form the meatballs - helps keep the meat from sticking to your hands the the meatballs form faster. Of course if you have a cookie scoop, this will greatly speed up the process. Be sure to bake the meatballs for at least 30 minutes to ensure they are properly cooked through.

linda
124

linda

11/16/2006

This is a great meatball recipe. the night before, I made my own sauce, prep the meatballs. Before I went to work I threw everything in the crockpot setting on low and cooked all day. I also had 24 MBs but that was ok, I froze what I didn't use for another meal. Thanks

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