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Meatball Boats


Meatball Boats



o 2 pounds ground beef

o 2 eggs

o 1 glass bread crumbs

o 1/4 glass new parsley + 2 tablespoons, chopped, divided


o 6 cloves garlic, minced, divided

o 1 teaspoon salt

o 1/2 teaspoon pepper

o Vegetable oil

o 4 delicate rolls


o 8 cuts mozzarella cheese

o 1 glass marinara sauce

o 1/4 container butter, melted

o Crisply ground Parmesan cheese

Meatball Boats

Meatball Boats new york times recipes


How To Create Meatball Boats

1. In a huge bowl, combine the ground hamburger, eggs, bread pieces, 1/4 container parsley, 3 cloves garlic, salt, and pepper. Shape the ground meat blend into golf ball-size balls.

2. Warm a cast press skillet or skillet with oil over medium-high warm.

3. Cook the meatballs until browned on all sides. Exchange meatballs to a plate at that point evacuate dish from heat.

4. Warm stove to 350 degrees F (180 degrees C).

5. Put the delicate rolls in a preparing sheet. Cut the best of the rolls with a cut and press the interior down to form a boat.


6. Blend together the liquefied butter, 3 cloves garlic and 2 tablespoons parsley.

7. Brush the rolls with the garlic butter. Heat for 5 minutes, or until toasted.

8. Put two cuts of mozzarella within the rolls.Put a spoonful of marinara on best of the cheese.

9. Put three meatballs within the pontoon and best with more marinara.

10. Prepare for 25 minutes, or until cheese is dissolved.

11. Beat with Parmesan cheese.

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