Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, 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 lengthwise, 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 meatball's 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!

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

781 calories; 31.9 g total fat; 141 mg cholesterol; 1473 mg sodium. 78.2 g carbohydrates; 43.6 g protein; Full Nutrition

Reviews (793)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2006
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! Read More
(385)

Most helpful critical review

Rating: 2 stars
12/20/2011
Hmmm. Maybe I'm used to really good meatballs in my family because I did not think these were very good. Read More
(9)
1139 Ratings
  • 5 star values: 764
  • 4 star values: 277
  • 3 star values: 71
  • 2 star values: 15
  • 1 star values: 12
Rating: 5 stars
09/15/2006
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! Read More
(385)
Rating: 5 stars
09/15/2006
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! Read More
(385)
Rating: 5 stars
02/14/2007
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. Read More
(310)
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Rating: 5 stars
11/16/2006
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 Read More
(148)
Rating: 5 stars
08/11/2007
These are really good meatballs. I added some salt and pepper and a few shakes of cayenne pepper because we like it hot. I also toasted some hoagie rolls to make individual servings and used mozzarella. Delicious! EDIT: After making this a few more times I'd like to add some advice. Use the leanest hamburger you can find. Even 85/15 will produce too much grease. Bake over a broiler pan to get rid of the grease. Adding one or two links of fresh, spicy sausage is delicious. Just slice open the casings and add the meat. Use the cheap bread crumbs. I've tried this recipe with fresh, storebought, and panko (Japanese bread crumbs) and it tastes best with the cheap, 'Italian' breadcrumbs. Read More
(86)
Rating: 4 stars
10/05/2006
Delicious! I think you could use the inside of the baguette that you scoop out for the bread crumbs! Just give them a zap in a food processor and presto! Read More
(73)
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Rating: 5 stars
11/06/2006
I loved these as well as the kids. I made them on individual hoagie type rolls instead. Used mozzarela also. After putting the meatballs on the subs I served the remaining spaghetti sauce in bowls for dipping. Next time I will also add a pinch of salt to the meatballs. Read More
(57)
Rating: 5 stars
04/20/2010
The meatballs were very good. I used italian style bread crumbs and added more parmesan cheese. I didn't use jarred sauce I used homemade sauce that I thawed from the freezer. I put the rolls under the broiler and then assembled the sandwich. My husband loved these! Read More
(49)
Rating: 4 stars
03/15/2008
This recipe was wonderfully yummy! I got heaps of rave reviews from my partner and stubborn 6 year old. I made just a few adjustments... Lessoned the Italian herbs. I used 2 eggs I had no parm...and I really wanted meatballs so we subbed mozz cheese just a bit. I forgot..sub rolls...we had them as is. I added 3 cloves of raw garlic to the meatball mix. Omitted parsley Salt/pepper/garlic salt to taste. I made my own spaghetti sauce... 1 box/can of chopped/chunked/diced tomatoes. 3 cloves of garlic minced. 1/2 of a medium sized onion chopped. Salt/Pepper to taste. 2 tablespoons of olive oil. 1 small can/box of tomato paste. Heat up the oil sautee the garlic and Read More
(46)
Rating: 5 stars
10/30/2006
This was very good. I did not have any breadcrumbs on hand but I did have cheese croutons which I used a rolling pin to make into breadcrumbs. I also could not find any baguette bread so I used French bread instead. The bread was really good too it was nice and warm and crunch and added so much to the meatballs. I had the meatballs in the oven for 45 minutes which they were still a tad pink. Next time I will put them in there longer because I like my hamburger well-done. Other than that I love the crunchy bread and cheese. Yummy thanks for the great recipe I will be making this again! Read More
(42)
Rating: 2 stars
12/20/2011
Hmmm. Maybe I'm used to really good meatballs in my family because I did not think these were very good. Read More
(9)