Meatball and Provolone Sandwich
Meatball and Provolone Sandwich
A wonderful hot sandwich for a satisfying lunch! A French Baguette filled with home made meatballs and pasta sauce and topped with melted cheese.
Ingredients
Serves: 4
- 500g beef mince
- 3/4 cup (90g) bread crumbs
- 2 teaspoons Italian herbs
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- 1 egg, beaten
- 1 baguette
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1 pinch salt, or to taste
- 440g spaghetti sauce
- 4 slices provolone cheese
Directions
Preparation:5min ›
Cook:20min ›
Ready in:25min
- Preheat the oven to 180 degrees C.
- In a medium bowl gently mix by hand the beef mince, bread crumbs, Italian herbs, 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 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 powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatballs' cooking time, or until lightly toasted.
- 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!
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(1059)
Reviews in English (739)
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 (Review from Allrecipes USA and Canada)
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 (Review from Allrecipes USA and Canada)
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 - 16 Nov 2006 (Review from Allrecipes USA and Canada)
Write a review
