Meatball Sub Boats
by Alix Traeger
for 4 servings
2 lb ground beef
1 cup breadcrumb
¼ cup fresh parsley, plus 2 tablespoons, chopped, divided
6 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
4 soft rolls
8 slices mozzarella cheese
1 cup marinara sauce
¼ cup butter, melted
grated parmesan cheese
Preheat oven to 350°F (180°C).
In a large bowl, combine the ground beef, eggs, bread crumbs, ¼ cup (10 g) parsley, 3 cloves garlic, salt, and pepper.
Shape the ground beef mixture into golf ball-sized balls.
Heat a cast-iron pan or skillet with oil over medium heat.
Cook the meatballs until browned on all sides. Set aside.
Place the soft rolls in a baking sheet.
Cut the top of the rolls with a knife and press the inside down to create a boat.
Mix together the melted butter, 3 cloves garlic, and 2 tablespoons of parsley.
Brush the rolls with the garlic butter.
Bake for 5 minutes, or until toasted.
Place two slices of mozzarella in the rolls. Place a spoonful of marinara on top of the cheese.
Place three meatballs in the boat and top with more marinara.
Bake for 25 minutes, or until cheese is melted.
Top with Parmesan.
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