I first came up with the idea of meatball boats while having a sub. I thought I love meatball subs but a boat effect would be more appealing and make a better presentation. I learned that I was not the first to come up with this idea. But when I gave it a try, it certainly worked. I tasted and presented great as well.
After that, meatball sub-boats became one of my favorite Friday night treats and a real hit with my family and friend.
Ingredients
- 1 lb. ground beef
- 1 large egg
- 1/3 c. breadcrumbs
- 1/4 c. Parmesan cheese
- 2 garlic cloves, minced
- 1 tbsp. chopped parsley
- kosher salt
- Freshly ground black pepper
- 1 tbsp. olive oil
- 2 c. marinara sauce
- 4 hoagie rolls
- 12 slices provolone
Try it, you may like it: Shrimp Linguine (a different spin) recipe
Directions
- Preheat the oven to 375° F.
- In a large bowl, combine ground beef with egg, breadcrumbs, parmesan, garlic and parsley. Season with salt and pepper. Form into 12 evenly sized balls.
- In a large skillet over medium heat, heat oil. Cook meatballs until they are seared on all sides, about 4 minutes. Then add marinara sauce and cover with a lid. Cook until meatballs are no longer pink, about 8-10 minutes more.
- Hollow the top of your hoagie rolls 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. Place in the oven and bake 6-8 minutes more. Broil if desired.
- Top with additional parmesan and parsley if desired and serve.
Enjoy!
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