Italian Meatball Boats

I really wanted to name these sandwiches “Meatball Boats”, so I did…I have no idea why I thought of that. Maybe it is because I sit here and research recipes daily and I see so many names for so many of the same recipes.

For example: Meatball Hoagies, Meatball Subs, Meatball Sandwiches, Meatball Heros, Meatball Po-boys; the list is endless. Well, you know me… I had  to be different…

Meatball “boats” are a guilty pleasure, ooey gooey guilt wrapped in a cozy blanket of bread. There will be no hesitancy about dinner tonight… guilt be gone… away with you I say! 

They are without a doubt a “food of love” recipe.. they take some time, but they are well worth every moment… and…there are always leftovers… win win!

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 INGREDIENTS:

FOR MEATBALLS:

    • 1 1/2 lbs ground beef
    • 1 pd ground pork
    • 1 cup fresh breadcrumbs
    • 1/2 cup heavy cream
    • 1/3 cup grated onion
    • 3 tablespoons fresh chopped parsley
    • 2 tablespoons fresh chopped basil
    • 1 heaping tablespoon minced garlic
    • 1 tablespoon Italian Seasoning

FOR SAUCE:

    • 3/4 cup olive oil ( I use Basil infused, but plain is perfectly fine)
    • 1- 28 ounce can of crushed tomatoes
    • 6-8 minced fresh basil leaves
    • 3 cans tomato sauce
    • 1 teaspoon salt
    • 1 1/2 tsp sugar
    • 1/2 teaspoon pepper
    • 1 tablespoon Badia® complete seasoning

 

  • Note: the sauce for us, is all about that tomato and basil flavor, so you will see this is a humble sauce… feel free to kick it up anyway you like and let me know if you do, I am all about new recipes! 

 

For the Subs:

Fresh and Hearty Hoagies Rolls and Fresh Mozzarella Cheese

 

DIRECTIONS

For the meatballs:.

  1. Preheat oven to 350° and spray a baking sheet with cooking spray.
  2. Mix meat, bread crumbs, cream, onion, garlic, parsley and basil  in large bowl.
  3. Roll meatballs loosely …about the size of a golf ball or a wee bit bigger and place on sheet. Cook for 20 minutes, then turn the oven OFF and allow them to sit in the oven for another 15 minutes.
  4. NOTE: I normally get about 40 meatballs from this recipe… today I got 43

For the Sauce:

  1. In a medium saucepan over medium high heat
  2. Add the crushed tomatoes, tomato sauce, olive oil,  basil, salt, pepper and Badia® and stir.
  3. Allow the sauce to come to a mild simmer and cook for 15 minutes, reduce heat to med.

When the meatballs have finished in the oven ; add them to the sauce for about 1 hour on med heat. Do not allow the sauce and meatballs to boil. Reduce heat to low and prepare your bread.

Add 3 to 4 meatballs to a sub roll, I always pull just a little of the inside of the bread out so the meatballs sit inside better… add a little sauce and top with fresh sliced mozzarella cheese. Broil in oven about 4-6 minutes, or until the cheese is starting to brown and bubbly.

I top the hoagies with fresh chopped parsley, or basil … ummm or both. ( optional )

 

01.pngMix meat, bread crumbs, cream, onion, garlic, parsley and basil  in large bowl.

Roll meatballs loosely …about the size of a golf ball or a wee bit bigger and place on sheet. Cook for 20 minutes, then turn the oven OFF and allow them to sit in the oven for another 15 minutes.

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As you can see, they are not done, and that is how you want them… I only partially cook them so that they retain shape and stay moist. They will finish cooking in the sauce. 

02.pngAdd the crushed tomatoes, tomato sauce, olive oil,  basil, salt, pepper and Badia® and stir.

03.png

When the meatballs have finished in the oven ; add them to the sauce for about 1 hour on med heat. Do not allow the sauce and meatballs to boil. Reduce heat to low and prepare your bread.

0303181709.jpg

Add 3 to 4 meatballs to a sub roll, I always pull just a little of the inside of the bread out so the meatballs sit inside better… add a little sauce and top with fresh sliced mozzarella cheese. Broil in oven about 4-6 minutes, or until the cheese is starting to brown and bubbly.

meatball 1

 

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