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Meatball and mozzarella baguettes recipe

Meatball and mozzarella baguettes recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

A delicious and hearty meatball sandwich. Serve for lunch or dinner.

1014 people made this

IngredientsServes: 4

  • 450g minced beef
  • 80g breadcrumbs
  • 2 teaspoons dried Italian herb seasoning
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 1 egg, beaten
  • 1 French baguette
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon garlic granules
  • 1 pinch salt or to taste
  • 400g bolognese pasta sauce, such as Dolmio
  • 4 slices mozzarella cheese

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Preheat the oven to 180 C / Gas 4.
  2. In a medium bowl, gently mix by hand the minced beef, breadcrumbs, Italian herb 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 lengthways and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil and season with garlic granules and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time or until lightly toasted.
  4. Meanwhile, warm the bolognese 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 mozzarella cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings and enjoy!

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Reviews & ratingsAverage global rating:(1111)

Reviews in English (773)

I enjoyed this recipe and so did others that ate it. The recipe is simple, healthy and not too heavy.I added a few ingredients of my own to the meatballs and the sauce, but all in all it was an enjoyable meal.Warning, don't leave the meatballs in the oven too long, or the cheese starts oozing out. It a bit of a problem to clean, so remember to use foil on the bottom of the baking tray.-08 Jan 2014

by MRSDAVIS810

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!-15 Sep 2006

by Serena

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.-14 Feb 2007


3 Amazing Stuffed Baguettes: Toad-In-The-Hole Breakfast Loaf, Bacon-Wrapped Pepperoni Baguette, And Italian Meatball Sub Boat

There are certain images that immediately come to mind when we think of the word "baguette." France, for starters, but baguettes are popular the world over, and for good reason! That's why we're going to show you 3 awesome stuffed baguettes that will blow your mind. We're stuffing that bready goodness with a couple of fried eggs and bacon for a toad-in-the-hole breakfast experience, wrapping bacon around it for a nice picnic dish, and for our third trick, we're making a classic Italian meatball sub with a twist. Totally epic!

1. Toad-In-The Hole Breakfast Loaf

1.1 Preheat the oven to 350°F, cut 5 equally-sized holes in the top of the baguette, and scoop out the insides.

1.2 Cook the diced bacon and evenly divide the pieces between the holes.

1.3 Sprinkle some shredded cheddar cheese over the bacon in each hole.

1.4 Crack an egg in each hole and cook the baguette for 15 minutes,

2. Bacon-Wrapped Pepperoni Baguette

  • 1 baguette
  • 1½ cups shredded mozzarella
  • 13 slices of American cheese
  • 12 oz sliced pepperoni
  • ¼ cup ketchup
  • ¼ cup mayonnaise
  • 14 oz bacon strips

2.1 Preheat the oven to 350°F and slice the baguette lengthwise, making sure the top and bottom are still connected.

2.2 Spread the mayo over the bottom half of the baguette and top with ⅓ of the pepperoni. Sprinkle half the mozzarella over the pepperoni, followed by another ⅓ of the pepperoni. Smear half the ketchup over the top layer of pepperoni and top with American cheese. Spread the rest of the ketchup and mayo over the American cheese and top with the remaining pepperoni. Sprinkle the rest of the mozzarella on top and carefully close the baguette.

2.3 Arrange the bacon in one long double row so that the slices overlap, place the baguette on top, and start wrapping the bacon around the baguette from both sides. Transfer the baguette to the oven and cook for 45 minutes.

3. Italian Meatball Sub Boat

For the Italian meatballs:

  • 1 lb ground Italian sausage
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 2 tbsp dried basil
  • ½ cup grated parmesan
  • 1 egg
  • 2 cups bread crumbs
  • 14 oz marinara sauce

Preheat the oven to 350°F. Add the garlic powder, pepper, dried basil, parmesan, egg, and bread crumbs to the ground Italian sausage and mix until well combined. Form meatballs out of the mass and fry them in a skillet with some olive oil until golden brown. Add the marinara sauce and let everything simmer for about 15 minutes. Cut a long rectangle out of the top of the baguette and scoop out the insides. Sprinkle half of the mozzarella and all of the parmesan cheese inside the bread boat and top with the Italian meatballs and marinara sauce. Sprinkle the rest of the mozzarella in the bread boat and cook for 25 minutes. Garnish the meatball sub with fresh basil and you'll be saying mamma mia in no time!

Which one of these 3 recipes tickles your fancy the most? Of course, you don't need to limit yourself to making just one – give each one a try! They're all completely delish and perfect for sharing with friends and family.

Get the recipes for the 3 Pizza Baguettes featured in the bonus video.


Meatball and mozzarella baguettes recipe - Recipes

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An authentic Italian recipe from our kitchen to yours. Buon Appetito!

- 1 recipe of our Meatballs in Tomato Sauce or any of our Meatballs recipes or your favorite meatball brand

- 2 footlong baguettes cut in half and sliced open

- 1 recipe of our Home-Style Tomato Sauce, Marinara Sauce, Vodka Sauce or your favorite tomato sauce

- 8 ounces fresh mozzarella cheese or provolone cheese

- 1/4 cup Parmigiano Reggiano cheese, grated (optional)

1. Preheat your oven to 450 degrees and line a baking sheet with parchment paper.

2. Place the baguettes, cut side up, on the baking sheet. Once the oven is preheated, place the baking sheet on the center rack in the oven to toast the bread for about 3 minutes.

3. While the bread is toasting, if you are using premade meatballs and/or sauce that have been chilled, reheat them in the microwave or on the stovetop until they are hot.

4. After 3 minutes, when the bread is lightly toasted, remove it from the oven.

5. Once the sauce and meatballs have been heated, remove them from the heat.

6. If your mozzarella or provolone is not sliced, slice it into 8 slices.

7. To assemble the sandwiches, spoon a generous amount of the tomato sauce on the bottom half of each of the baguettes. On top of the sauce, place enough meatballs to cover the length of the bread. Then, top the sandwich with another spoonful of tomato sauce and 2 slices of mozzarella or provolone cheese along with a sprinkle of Parmigiano, salt and pepper. Close the sandwiches with the remaining halves of the baguettes.

8. Place the assembled sandwiches back on the baking sheet if they are not on there already, and place the sandwiches back into the oven for another 3 - 5 minutes to melt the cheese.

9. When the cheese is melted and bubbly, remove the sandwiches from the oven and allow them to cool for about 5 minutes prior to serving.


The Best Meatball Sub Recipe

Super tender and tasty meatballs braised in a tomato-y sauce topped off with melty cheese in a toasty baguette.

  • 3 cups bread cut into small cubes (see notes)
  • 1 cup milk
  • 1 lb ground beef
  • 3 eggs
  • 3 cloves garlic
  • 3/4 cups grated parmesan cheese
  • 2 tablespoons finely chopped flat leaf parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4-5 cups of your favorite basic tomato sauce

For the subs

  • 1 Sourdough Baguette
  • 4 meatballs and sauce (see above recipe)
  • 2-4 slices low moisture fresh mozzarella cheese
  • grated parmesan, to taste

  1. Heat the oven to 400°F.
  2. In a large skillet or saucepan with a lid, heat up your tomato/marinara sauce over medium low heat.
  3. Place the bread cubes in a bowl and cover with milk, tossing so that all the cubes are saturated. After 1-2 minutes the bread should be soggy and wet. Using your hands, squeeze out as much milk as possible. Use your fingertips to break up the bread into very small breadcrumbs.
  4. In a large bowl, mix together the bread, ground beef, eggs, garlic, parmesan, flat leaf parsley, salt, and freshly ground pepper. You want to mix everything so that it’s homogenous, but loose – don’t work the meatball mixture too much.
  5. By this time your sauce should be simmering with several bubbles breaking the surface. Form large meatballs (I made 7 big ones) and drop them directly into the sauce. Simmer in the sauce, partially covered, over medium heat, flipping occasionally. Simmer gently until cooked through, about 25-30 minutes.
  6. Cut the baguette in half so you’ll have two sandwiches, then cut lengthwise. Top both sides of the baguette with a generous amount of sauce and a bit of grated parmesan. Place the meatballs on the bottom baguette and top with slices of mozzarella and some more parmesan.
  7. Bake until the cheese is gooey and melted. Place the top half of the sandwich on top of the meatballs and enjoy!

*Notes: For my bread cubes, I trimmed the crust then cut up one demi-baguette.


Ingredients

3 large jalapeno chillis, seeds left in, sliced into 0.5cm rings

4 really fresh ficelle or baguettes

3 tbsp garlic aioli, store-bought is fine

About eight leftover polpetti, warmed and sliced in half

3 large fresh mozzarella balls, cow's or buffalo's milk

Salt and freshly ground black pepper

Salt and freshly ground black pepper

5 Italian-style veal and pork sausages, skin removed, meat crumbled

50g finely grated parmesan

1/4 bunch parsley, finely chopped

2 cloves garlic, finely sliced


Italian Meatball Sandwiches

Joey Tribbiani from Friends was a crazy meatball sub lover, and as I was putting this sandwich together, I couldn’t help but think if Joey would approve of this sub. But once I took that first bite, I knew he’d be proud of me. After all, how can anyone resist a nicely toasted hoagie bun filled (Yes, filled! No skimping here guys! ) with super flavor-packed, tender meatballs sitting on a bed of homemade marinara and topped with melted mozzarella?!

The only tiny complaint that I have though was that there was not enough marinara. I’ll be sure to double it (changes made below) when I make this again!

So here’s how you make this:

We’ll make the meatballs by combining the ground beef, shallot, garlic. parsley, bread crumbs, Parmesan and egg.

Make sure it’s well combined – you can use your hands or a wooden spoon for this but it’s much easier with your hands!

Using a small cookie scoop, I was able to make about 20 meatballs.

Then we’ll heat up a skillet and throw some of those meatballs on,

making sure to get them browned on all sides.

Then we’ll make the quick and easy marinara by combining the tomato sauce, basil, garlic powder, red pepper flakes and sugar, if using.

Be sure to reduce the heat to low and add the marinara and cooked meatballs back to the skillet.

We’ll let that simmer for about 10-15 minutes so it gets nice and thick.

Now let’s take some freshly baked demi baguettes…

and add about 3-4 meatballs and a thick slice of fresh mozzarella to each of them.

Pop them into a 450 degree F oven until the cheese gets all melted and bubbly.


Recipe Summary

  • Olive oil for greasing pan
  • 1 pound lean ground beef
  • ⅓ cup Italian seasoned dry bread crumbs
  • 1 cup shredded mozzarella cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 (24 ounce) jar Ragu® Old World Style® Traditional Pasta Sauce
  • 12 ounces spaghetti, cooked and drained
  • 2 tablespoons grated Parmesan cheese, plus extra for serving

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil.

Combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on prepared baking sheet.

Baked until browned and cooked through, about 15 minutes.

Bring the Ragu® Sauce to a simmer in a 12-inch skillet. Gently place the cooked meatballs into the sauce. Simmer 10 minutes.

Ladle some of the sauce over hot pasta and toss to coat. Serve with more sauce and the meatballs with a sprinkle of Parmesan cheese.


Cheesy Meatball Skillet

This recipe takes cues from some meatballs I used to make in HUGE batches which I called Parmesan meatballs. The problem was, whenever I made them, I always made an army of meatballs to justify the whole process. In other words, I mass produced meatballs. Oh say, about 55 or so every time I made a batch?

And while an army of meatballs sounds like days of delicious meals, not everyone wants so stand by the kitchen counter rolling 55 meatballs in their hands. So today I’m gonna break down the batch a little and make it more single family sized, or couple sized. And instead of giving you plain meatballs that really don’t look great all naked and stuff, I’m dressing these up with marinara sauce and cheese.

This is all done in one skillet, your meatball heaven awaits you. Taking cues from my Parmesan meatballs, these have dried Parmesan packed tightly in them and it really makes a difference. Now you can use these meatballs with some demi baguettes to make a sub or toss it with some freshly cooked pasta. Or just munch on them straight from the pan if that’s the way you roll. I leave the eating how…up to you. The important thing is to enjoy it!

CHEESY MEATBALL SKILLET TIPS AND TRICKS:

Meatballs: If you don’t feel like making meatballs from scratch, you can shortcut your way to this dish with some frozen Italian meatballs. But for those that wanna make it from scratch (and it makes a HUGE difference), use an ice cream scoop to get them the similarly sized. One pound of beef ended up giving me about 16 meatballs so that’s about 4 meatballs per person. The grated Parmesan in the recipe uses the green shaker-style Kraft grated Parmesan cheese. It’s easier to distribute evenly in the meatball mixture compared to regular grated Parmesan cheese and it has that distinct taste.

Pan-frying: Get the pan and oil nice and hot before you start pan-frying so they don’t stick. I have a 10″ skillet so I did this in two batches. You’ll want some space for them to roll around so you can brown them on all sides. I used just enough oil to coat the bottom of the skillet so they wouldn’t stick, about a tablespoon. Depending on how lean your ground beef was, some fat will render and you’ll end up with more oil than you started with. Use this additional rendered fat to brown your meatballs. When you’re rolling your meatballs around to brown, do it gently! Using a spoon to move them around the skillet instead of tongs is the best way to maintain their shape while they firm up and brown.

Marinara sauce: There are three options for your marinara sauce. You can go for a recipe that’s already a staple if you have one or stick with a some jarred marinara sauce from the grocery store if that makes you happy. Or you can dress it up the jarred marinara sauce from the store with some basic seasonings. I like to add some Worcestershire sauce, beef bouillon cubes, red pepper flakes and balance out the sourness of the marinara with a teeny tiny bit of sugar. If that sounds right up your alley, you can use this sweet roasted red pepper marinara sauce as a general guideline on what to toss in there.

Simmering: Once you add the meatballs back into the pan, simmer for a little to marry the flavors. You’ll want to reduce the heat around this stage because tomato sauce on the stove top over high heat will SPLATTER. Reducing it to a gentle simmer helps keep it contained. If you have one, wear an apron!

Cheese: Once it’s done simmering, top the meatballs with some mozzarella cheese. Add some Parmesan cheese too for good measure if you want. Then broiling it for a few quick minutes in the oven to melt that layer of cheese. It won’t take too long so keep your eye on it.

And that’s that! Break out your baguettes or drain off your pasta. It’s eating time!

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Meatball and mozzarella baguettes recipe - Recipes

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13 Comments

Is that a sourdough baguette?? Hooray for meatballs and sourdough!

Great recipe! Just made meatballs the other day and our recipes are alike but I add anise seeds and minced onion. Found an easy way to get this meatball mixed without overworking meat is soak bread and milk until “squishy” ? and then add the eggs, cheese and herbs/spices to milk mixture. Mux well then add the ground beef. It mixes fully in smooth and the meat is much easier to work with.
Thanks so much for recipe. Delicious!

Anise seed..interesting. I use Fennel seed in my tomato sauce, haven’t tried it in meatballs. Will do

I feel so hungry after reading this and will go to the store to get everything now. I can’t wait to try it

Hi Steph, I’ve been a longtime reader of your blog and I just wanted to leave a quick comment. I was just perusing through your old recipes, and we must have similar tastes because I was just reminded again of how delicious everything you make looks! I especially love your renditions on classic Asian recipes. Please don’t stop doing what you do! ?

thanks so so much cheryl – warms my heart to know you’re a longtime reader :)

I am on meatball duty today and will certainly try your recipe. I think using 3 meats will make these stand out! Thanx for sharing!


wow, now that’s a real sandwich
thanks a lot for this great recipe

Stephanie, do you put the bread with sauce only, in oven too, along the meatball and cheese side to melt cheese? Or do you close up the sandwich and then put in oven? Thanks

hi!
i put the whole sandwich in the oven, but deconstructed, so the bottom half has the sauce, meatballs and cheese and the top piece of bread is just placed on the side, naked, so it gets a little toasty, then i put the top on after i take it out of the oven. it’s easier to see if the cheese is melted if you don’t close the sandwich before you put it in the oven :)

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  • Customize these sandwiches by topping with even more cheese (try Parmesan or provolone), spinach, arugula or chopped fresh basil.

Heat the oven to 400°F.  Remove the bread from the bag.  Carefully separate the bread halves with a fork.  Place the 2 bread halves, cut-side up, onto a baking sheet.

Bake for 10 minutes or until the bread is heated through.

While the oven is heating, start the sauce and meatballs.  Cook in a 2-quart saucepan over low heat for 20 minutes or until the meatballs are heated through.  Spoon the meatball mixture onto the bottom bread half.  Top with the top bread half.  Cut into quarters.


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