Meatball sub made with deliciously seasoned homemade meatballs, tomato sauce, and melted provolone cheese served on a lightly toasted baguette.
Ingredients
- ground beef: 1 pound
- bread crumbs: 0.75 cup
- egg: 1 piece (beaten)
- garlic: 2 clove (minced)
- Parmesan cheese: 2 Tbsp (grated)
- fresh parsley: 2 Tbsp (chopped)
- italian seasoning: 2 tsp (dried)
- French baguette: 1 piece
- extra-virgin olive oil: 1 Tbsp
- garlic powder: 0.5 tsp
- pinch salt: 1 piece (to taste)
- spaghetti sauce: 1 jar (14 ounce jar)
- slices provolone cheese: 4 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine ground beef, bread crumbs, egg, garlic, Parmesan cheese, parsley, and Italian seasoning in a large bowl. Mix with your hands until well combined. Shape mixture into 12 meatballs, and place in a baking dish. Dotdash Meredith Food Studios
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Bake meatballs in the preheated oven until cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
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While the meatballs are cooking, cut baguette in half lengthwise and open like a book. Remove and discard some of the bread from the inside to make a well for the meatballs.
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Brush baguette with olive oil and season with garlic powder and salt. Place baguette on a baking tray, open and with the oiled sides facing up. Dotdash Meredith Food Studios
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When the meatballs have 5 minutes left, slip the baguette into the oven and cook until lightly toasted.
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Meanwhile, warm spaghetti sauce in a saucepan over medium heat.
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Remove meatballs from the oven. Use a slotted spoon to transfer them to the hot sauce; mix gently to coat with sauce. Dotdash Meredith Food Studios
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Spoon meatballs and sauce into one side of the baguette, nestling meatballs in the well. Top with slices of provolone cheese. Dotdash Meredith Food Studios
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Return to the oven until cheese is melted, 2 to 3 minutes. Dotdash Meredith Food Studios
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Cool slightly, then cut into 4 sandwiches. Dotdash Meredith Food Studios