Meatball Sandwich Recipe
Meatball subs are one of the most classic sandwiches out there. The key to a great meatball sub is in the meatballs. The tomato sauce should be flavorful and not too watery, while the cheese should be melted and gooey.
When these elements come together, you've got a delicious sandwich that's hard to resist. Next time you're craving something hearty, try this sandwich.
1 lb. Ground beef
¾ cup Bread crumbs
1 large beaten Egg
2 minced Garlic cloves
2 tbsp. Parmesan cheese, grated
2 tbsp. Fresh parsley, chopped
2 tsp. Italian seasoning, dried
- 1 Baguette de France
1 tbsp. Extra-virgin olive oil
½ tsp. Garlic powder
- 1 pinch of Salt to taste
1 jar (14 oz.) Spaghetti sauce
4 Provolone cheese slices
Preheat the oven to 350 °F (175 °C).
In a large mixing bowl, combine the ground beef, bread crumbs, egg, garlic, parmesan cheese, parsley, and Italian seasoning. Mix with your hands until everything is well combined.
- Form the mixture into 12 meatballs and set them in a baking dish.
- Bake the meatballs in the oven for 15 to 20 minutes or until cooked. In the center, an instant-read thermometer should read at least 160 °F (71 °C).
- While the meatballs are cooking, split the baguette lengthwise and open it like a book. Remove and discard some of the inside bread to make a well for the meatballs.
- Season the baguette with garlic powder and salt after brushing with olive oil. Then, place the baguette on a baking sheet, open and oiled sides up.
- When the meatballs are 5 minutes from being done, place the baguette in the oven until lightly toasted.
- In the meantime, heat the spaghetti sauce in a saucepan over medium heat.
- Take the meatballs out of the oven. Transfer them to the hot sauce with a slotted spoon and gently mix to coat with sauce.
- Fill one side of the baguette with meatballs and sauce, nestling them in the well.
- Put provolone cheese slices on top. Return it to the oven for 2 to 3 minutes or until the cheese is melted.
- Allow cooling slightly before cutting into 4 sandwiches.