MEATBALL BOATS

Meatball Boats are a hearty, fun-to-eat dish where flavorful meatballs are nestled into soft bread rolls and topped with marinara sauce, melted cheese, and herbs. This recipe combines savory meatballs, rich tomato sauce, and gooey cheese in a convenient handheld format, making it perfect for lunches, dinners, or casual parties. These “boats” are like a cross between meatball subs and stuffed rolls.

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Ingredients

For the Meatballs

• 500 grams ground beef or a mix of beef and pork
• ½ cup breadcrumbs
• ½ cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red chili flakes (optional)

For the Sauce

• 1½ cups marinara or tomato pasta sauce
• 1 teaspoon olive oil
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• Salt and black pepper to taste

For Assembly

• 6 soft sandwich rolls or small baguettes
• 1½ cups shredded mozzarella cheese
• 2 tablespoons fresh parsley, chopped, for garnish

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Preparation Steps

Step 1: Make the Meatballs

1. In a large mixing bowl, combine ground meat, breadcrumbs, Parmesan, chopped onion, minced garlic, egg, milk, oregano, basil, salt, pepper, and chili flakes.
2. Mix until just combined; avoid overmixing to keep the meatballs tender.
3. Form the mixture into evenly sized meatballs, about 3–4 cm in diameter.
4. Place the meatballs on a plate or tray and set aside.

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Step 2: Cook the Meatballs

1. Heat a skillet over medium heat with a little olive oil.
2. Add the meatballs and cook for 5–7 minutes, turning occasionally, until browned on all sides.
3. Remove the meatballs and set aside.
4. Alternatively, bake the meatballs in a preheated oven at 200°C (400°F) for 12–15 minutes until cooked through.

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Step 3: Prepare the Sauce

1. In a small saucepan, heat olive oil over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add the marinara sauce, oregano, salt, and pepper.
4. Simmer on low heat for 5–8 minutes until slightly thickened.
5. Remove from heat.

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Step 4: Prepare the Rolls

1. Slice the rolls lengthwise, creating a “boat” without cutting all the way through.
2. Hollow out a small portion of the inner bread if necessary to make room for meatballs and sauce.
3. Preheat the oven to 180°C (350°F).

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Step 5: Assemble the Meatball Boats

1. Place 2–3 cooked meatballs inside each roll.
2. Spoon marinara sauce generously over the meatballs.
3. Top with shredded mozzarella cheese.
4. Arrange the boats on a baking tray lined with parchment paper.

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Step 6: Bake the Meatball Boats

1. Bake in the preheated oven for 8–10 minutes, or until the cheese is melted and bubbly.
2. For a golden top, switch to the broiler for the last 1–2 minutes, watching closely to prevent burning.
3. Remove from the oven and allow to cool slightly.

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Serving Suggestions

• Garnish with chopped fresh parsley or basil before serving.
• Serve with a side salad, potato wedges, or roasted vegetables.
• Pair with a dipping sauce such as extra marinara, garlic aioli, or ranch dressing.

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Tips and Variations

• Use turkey, chicken, or a plant-based ground meat alternative for a lighter version.
• Add finely chopped bell peppers, spinach, or mushrooms to the meatball mixture for extra flavor.
• For a spicy version, include crushed red pepper flakes or use a spicy marinara sauce.
• Make ahead: cook the meatballs and sauce, then assemble and bake just before serving.

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Storage and Reheating

• Store leftover meatball boats in an airtight container in the refrigerator for up to 2 days.
• Reheat in the oven at 175°C (350°F) for 5–7 minutes to melt the cheese and warm the rolls.
• Avoid microwaving if possible, as it may make the bread soggy.