Meatball and Provolone Sandwich

    Meatball and Provolone Sandwich


    986 people made this

    A wonderful hot sandwich for a satisfying lunch! A French Baguette filled with home made meatballs and pasta sauce and topped with melted cheese.

    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

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

    1. Preheat the oven to 180 degrees C.
    2. 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.
    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 powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatballs' cooking 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!

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