Meatball Boats

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An Italian Delight: Meatball Boats for Your Culinary Adventure

There’s something truly special about homemade meatballs, especially when they carry the essence of a cherished family recipe. Introduced to me by my mother-in-law, these meatball boats bring the warmth and comfort of Italian cuisine into your kitchen. While she taught me the art of a full meat sauce, my busy weekdays call for a simpler approach. That’s where this slow-cooker version of meatball boats comes in handy—it’s not the quickest meal, but it’s certainly easy and versatile enough to enjoy over several meals.

Why You’ll Love This Recipe

This recipe is the perfect blend of simplicity and flavor. You’ll love how the juicy meatballs combine with marinara sauce and melted asiago cheese to create a satisfying meal. Plus, it’s a great way to use your slow cooker, making meal prep a breeze. These meatball boats are ideal for family dinners, gatherings, or even a cozy night in.

Kitchen Equipment You’ll Need

Slow cooker
Baking pan
Non-stick spray
Mixing bowl
Skillet
Ice cream scoop
Knife
Baking sheet

Ingredients

1 lb ground beef
1 large egg
⅓ cup breadcrumbs
¼ cup parmesan cheese
1 tbsp minced garlic
1 tbsp chopped fresh parsley
Salt and pepper to taste
1 tbsp olive oil
2 cups marinara sauce
8 mini hoagie rolls
12 slices asiago cheese

Step-by-Step Instructions

Preheat your oven to 350 degrees.
Prepare a baking pan with non-stick spray.
In a mixing bowl, combine the ground beef, egg, breadcrumbs, garlic, parmesan cheese, and parsley.
Mix the ingredients together with your hands until well combined. Season with salt and pepper.
Use an ice cream scoop to shape the mixture into meatballs and set them aside.
Heat the olive oil in a skillet over medium heat. Add the meatballs one at a time, searing them on all sides for about 5 minutes.
Transfer the meatballs to a parchment-lined baking sheet and bake for 12 minutes. Remove from the oven and set aside.
Cut an oval on the top of each roll, leaving about ½ inch on the ends and sides. Hollow out the tops without cutting through the bottom.
Place a slice of cheese in the hollowed area of each roll and return to the oven to bake for 8 minutes.
Spoon 2 tablespoons of marinara into the cheese-filled area, then place 3 meatballs on top.
Top the meatballs with additional marinara and sprinkle with grated parmesan cheese.
Return to the oven and bake for another 6 to 8 minutes. Serve and enjoy!

Tips for Success

Ensure the meatballs are evenly sized for consistent cooking.
Don’t skip the searing step—it’s crucial for locking in flavor and ensuring the meatballs hold their shape.

Additional Tips and Variations

If you’re looking to switch things up, try using different cheeses like mozzarella or provolone. You can also add a kick with some red pepper flakes if you enjoy a spicy touch. For a healthier option, consider using ground turkey instead of beef.

Nutritional Highlights (Per Serving)

Calories: 350
Protein: 20g
Carbohydrates: 25g
Fat: 18g

Frequently Asked Questions (FAQ)

Can I freeze the meatballs?
Absolutely! You can freeze the cooked meatballs for up to 3 months. Just thaw them in the refrigerator overnight before reheating.

What can I serve with these meatball boats?
They’re great with a side salad or some roasted vegetables for a balanced meal.

Conclusion

These meatball boats are the ultimate comfort food, bringing a taste of Italy straight to your table. I invite you to try this recipe and experience the deliciousness for yourself. Don’t forget to share your creations and any personal twists with us. Buon appetito!

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