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97% would make again

Meatball Sub Boats

by Alix Traeger


for 4 servings

  • 2 lb ground beef (905 g)
  • 2 eggs
  • 1 cup breadcrumb (115 g)
  • ¼ cup fresh parsley (10 g), plus 2 tablespoons, chopped, divided
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • oil
  • 4 soft rolls
  • 8 slices mozzarella cheese
  • 1 cup marinara sauce (260 g)
  • ¼ cup butter (55 g), melted
  • grated parmesan cheese

Nutrition Info

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    Calories 1223
    Fat 71g
    Carbs 57g
    Fiber 3g
    Sugar 7g
    Protein 80g

Estimated values based on one serving size.


  1. In a large bowl, combine the ground beef, eggs, bread crumbs, ¼ cup (10 g) parsley, 3 cloves garlic, salt, and pepper.
  2. Shape the ground beef mixture into golf ball-sized balls.
  3. Heat a cast-iron pan or skillet with oil over medium-high heat.
  4. Cook the meatballs until browned on all sides. Transfer meatballs to a plate then remove pan from heat.
  5. Preheat oven to 350°F (180°C).
  6. Place the soft rolls in a baking sheet.
  7. Cut the top of the rolls with a knife and press the inside down to create a boat.
  8. Mix together the melted butter, 3 cloves garlic, and 2 tablespoons of parsley.
  9. Brush the rolls with the garlic butter.
  10. Bake for 5 minutes, or until toasted.
  11. Place two slices of mozzarella in the rolls. Place a spoonful of marinara on top of the cheese.
  12. Place three meatballs in the boat and top with more marinara.
  13. Bake for 25 minutes, or until cheese is melted.
  14. Top with Parmesan.
  15. Enjoy!