This recipe combines juicy meatballs with a flavorful marinara sauce and crispy bread for a satisfying and easy-to-eat meal.
Ingredients:
- For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- For the Sauce:
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- For the Boats:
- 1 baguette or French bread
- Olive oil
Instructions:
- Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, onion, garlic, egg, parsley, salt, and pepper. Mix well with your hands until thoroughly combined.
- Shape the Meatballs: Form the mixture into 1-inch balls.
- Cook the Meatballs: Heat a large skillet over medium heat with a drizzle of olive oil. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 5-7 minutes per batch). Remove meatballs to a plate lined with paper towels.
- Make the Sauce: While the meatballs are cooking, heat olive oil in a separate pot over medium heat. Add chopped onion and garlic and cook until softened, about 5 minutes. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- Assemble the Boats: Cut the baguette or French bread into 6-inch long pieces. Cut each piece in half lengthwise, creating boat-shaped halves.
- Toast the Bread: Lightly brush the inside of each bread boat with olive oil. Toast in a toaster oven or under the broiler until lightly golden.
- Fill the Boats: Place 2-3 meatballs in each bread boat. Spoon a generous amount of marinara sauce over the meatballs.
- Serve: Serve immediately and enjoy!