Hey there! So, let me tell you about these Meatball Boats that have become a bit of a family favorite around here. I first stumbled upon the idea when I was trying to jazz up our usual meatball night. You know how it goes—same old spaghetti, meatballs, repeat. One day, I decided to plop those meatballs into some bread rolls, and voilà! Instant hit. My kids loved it, and to be honest, I was just thrilled to have something different on the table. Plus, who doesn’t love eating with their hands, right?
Why You’ll Love This
I make these Meatball Boats whenever I need a break from the usual dinner routine. The family goes nuts for them because they’re fun and easy to eat (and a bit messy, but who cares?). I remember being a little skeptical about how it’d turn out, but turns out, the messier, the better! Plus, they’re pretty versatile; I throw in whatever cheese I have in the fridge. Once, I used pepperjack instead of mozzarella and oh my goodness, it was a spicy surprise.
What You’ll Need
- 500g ground beef – or mix in some pork if you’re feeling fancy
- 1/2 cup breadcrumbs – panko works too
- 1 egg – for binding, don’t skip this!
- 2 cloves garlic, minced – or a big spoonful if you’re a garlic fan like me
- 1/4 cup grated Parmesan cheese – I sometimes sneak more in because cheese
- Salt and pepper – eyeball it, you know what you like
- 1 cup marinara sauce – homemade or store-bought, no judgment here
- 4 hoagie rolls – or any sturdy bread you can scoop out
- 1 cup shredded mozzarella – or whatever melty cheese you have on hand
How to Make Meatball Boats
- Preheat your oven to 375°F (190°C). Trust me, you’ll want it hot and ready.
- Mix the beef, breadcrumbs, egg, garlic, Parmesan, salt, and pepper in a bowl. This is when I usually sneak a taste—no shame.
- Roll the mixture into golf ball-sized meatballs. If they’re a bit wonky, that’s fine; adds character!
- Brown the meatballs in a skillet over medium heat until they’re a bit crispy on the outside. Don’t worry if they aren’t fully cooked—they’ll finish in the oven.
- Pour some marinara sauce over them. This is where I say, “More is more!”
- Hollow out your rolls and place them on a baking sheet. Fill each with a few meatballs and some sauce.
- Top with a generous amount of mozzarella. I like a little cheese waterfall going on.
- Bake for about 15-20 minutes or until the cheese is all bubbly and golden.
Notes
I’ve found that using day-old bread works best – less soggy! And don’t forget to line your baking sheet with foil. Cleaning marinara sauce is not my idea of fun.
Variations
Once I tried adding some jalapeños for a kick – not my best move, but hey, you might like it! Another time, I swapped out the beef for turkey; it was surprisingly light but still tasty.
Equipment
All you really need is a good skillet. If you don’t have one, try using a large pot. It does the job just fine.
Storing These Beauties
Keep any leftovers (if you have them!) in the fridge for up to two days. They’re awesome when reheated, though honestly, in my house it never lasts more than a day!
Serving Suggestions
I usually serve these with a side salad or some roasted veggies. But my family sometimes goes rogue and enjoys them with a big pile of fries. Why not?
Pro Tips
I learned the hard way—don’t rush browning the meatballs. I once did and they turned out pretty bland. Take your time; it’s worth it.
FAQ
Can I freeze these? Absolutely, just wrap them up tight! But to be honest, they’re best fresh.
What if I don’t have hoagie rolls? No worries! Any sturdy bread, like baguettes, will work. Heck, I even tried it with pita once.
Do I have to use mozzarella? Nope, use what you have! Cheese is cheese is cheese, in my book.