Meatball Sandwich with Marinara Sauce and Melted Cheeses Recipe

Introduction

This meatball sandwich is a hearty and flavorful meal perfect for lunch or dinner. Juicy beef meatballs simmered in a rich marinara sauce are nestled inside a warm baguette with melted cheese and fresh parsley. It’s a comforting dish that’s easy to make and sure to satisfy.

Ingredients

• 500g pack of beef mince
• 1 tbsp bread crumbs
• 1 tsp nutmeg
• 1 tsp salt
• 1 tsp pepper
• 1 tsp sugar
• 1/2 tsp chilli flakes
• 1 red onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 tbsp olive oil
• 1 tsp paprika
• 2 tsp mixed dry herbs
• 1 tsp chilli flakes
• 1 tin tomatoes
• 1 small baguette, sliced in half
• 1/2 tbsp grated cheddar
• 1/2 mozzarella ball
• 1 tsp grated parmesan
• A little handful of parsley

Instructions

1. Step 1: For the marinara sauce, heat a pan over medium heat and add some olive oil. Add the sliced garlic and onion and fry for 5 minutes until softened.
2. Step 2: Stir in the paprika, mixed herbs, chilli flakes, salt, pepper, and sugar. Cook for 3 more minutes, then add the tinned tomatoes. Fill the empty tomato tin halfway with water and add that to the pan.
3. Step 3: Bring the sauce to a boil, then reduce heat and simmer for at least 15 minutes to develop flavor.
4. Step 4: For the meatballs, combine beef mince, bread crumbs, nutmeg, salt, pepper, sugar, and half the chilli flakes in a large bowl. Mix and knead until no loose bits remain.
5. Step 5: Divide the mixture into about 15 equal portions and roll each into 1-inch diameter balls.
6. Step 6: Heat a frying pan over medium heat with a drizzle of olive oil. Fry the meatballs for 4 minutes on each side. If needed, transfer to a 160°C fan oven and bake for 7 more minutes to cook through.
7. Step 7: Preheat your oven to 160°C fan. Slice the baguette in half horizontally but keep it attached on one side. Place on a tray and warm in the oven for 5 minutes.
8. Step 8: Remove the bread, open it, and spread 2 tablespoons of marinara sauce inside. Add 4 to 7 meatballs, half the mozzarella, and half the cheddar cheese.
9. Step 9: Place under the grill for about 5 minutes, or until the cheese is melted and golden. Remove from the grill, sprinkle with grated parmesan and fresh parsley, then serve immediately.

Tips & Variations

• Add a splash of red wine to the marinara sauce while simmering for extra depth of flavor.
• Use a mix of beef and pork mince for juicier meatballs.
• Add fresh chili instead of chilli flakes if you prefer a fresher heat.
• Swap the baguette for ciabatta or a soft sub roll for a different texture.

Storage

Store leftover meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Assemble sandwiches just before serving to keep the bread fresh and avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs?

Yes, cooked meatballs freeze well. Allow them to cool completely, then freeze in a sealed container or bag for up to 3 months. Thaw overnight in the fridge before reheating.

What can I use instead of fresh parsley?

If you don’t have fresh parsley, dried parsley or fresh basil can be good alternatives to add a touch of freshness on top of your sandwich.

Meatball Sandwich with Marinara Sauce and Melted Cheeses Recipe

Print Recipe

★★★★★

4.6 from 104 reviews

A hearty and flavorful Meatball Sandwich featuring tender homemade beef meatballs simmered in a rich marinara sauce, layered with melted mozzarella and cheddar cheeses inside a warm, crusty baguette. This sandwich combines a blend of Italian-inspired herbs and spices for a satisfying, comforting meal perfect for lunch or dinner.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 3–4 sandwiches 1x
• Category: Sandwich
• Method: Frying
• Cuisine: Italian-American

Ingredients

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Meatballs

• 500g pack of beef mince
• 1 tbsp bread crumbs
• 1 tsp nutmeg
• 1 tsp salt
• 1 tsp pepper
• 1 tsp sugar
• 1/2 tsp chilli flakes

Marinara Sauce

• 1 red onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 tbsp olive oil
• 1 tsp paprika
• 2 tsp mixed dry herbs
• 1 tsp chilli flakes
• 1 tsp salt
• 1 tsp pepper
• 1 tsp sugar
• 1 tin tomatoes
• Half-empty tomato tin filled halfway with water

Sandwich Assembly

• 1 small baguette, sliced in half
• 1/2 tbsp grated cheddar
• 1/2 mozzarella ball
• 1 tsp grated parmesan
• A little handful of parsley

Instructions

1. Prepare the Marinara Sauce: Place a pan on medium heat and add the olive oil. Add sliced garlic and onions, frying gently for about 5 minutes until softened and fragrant.
2. Add Herbs and Tomatoes: Stir in paprika, mixed dry herbs, chilli flakes, salt, pepper, and sugar. Fry the mixture for a further 3 minutes to release flavors.
3. Simmer Sauce: Pour in the tinned tomatoes and add water using the empty tomato tin filled halfway. Bring the mixture to a boil, then reduce heat and let it simmer for at least 15 minutes to develop rich flavors.
4. Make Meatballs: In a large bowl, combine beef mince, bread crumbs, nutmeg, salt, pepper, sugar, and chilli flakes. Mix and knead thoroughly to ensure all ingredients are evenly incorporated and the mixture is cohesive.
5. Form Meatballs: Divide the mixture into approximately 15 equal portions. Roll each portion into a round meatball approximately 1 inch in diameter for uniform cooking.
6. Cook Meatballs: Heat a frying pan on medium heat with a drizzle of oil. Add the meatballs carefully and fry for 4 minutes on each side to brown them. If the meatballs are not fully cooked through, transfer them to a preheated oven at 160°C fan and bake on a tray for about 7 minutes to finish cooking.
7. Preheat Oven and Grill: While meatballs cook, preheat the oven to 160°C fan. Prepare the grill setting for later use.
8. Warm the Baguette: Slice the baguette horizontally but not completely through. Place it on a tray and warm in the oven for 5 minutes until slightly toasted.
9. Assemble the Sandwich: Remove warmed bread from the oven, open carefully, and spread 2 tablespoons of the marinara sauce onto the bottom half. Arrange 4-7 meatballs on top, then add half the mozzarella and cheddar cheeses evenly.
10. Grill the Sandwich: Place the assembled sandwich under the grill for approximately 5 minutes or until the cheese has melted and developed a golden crust.
11. Finish and Serve: Remove from the grill, sprinkle grated parmesan and fresh parsley over the top. Serve immediately and enjoy the flavorful, cheesy meatball sandwich.

Notes

• Simmering the marinara sauce longer than 15 minutes can deepen the flavor.
• If cooking all meatballs in the pan is difficult, finish them in the oven to ensure they are cooked through without burning.
• Use fresh herbs like parsley for garnish to add a fresh note to the sandwich.
• You can substitute beef mince with a mix of beef and pork for a juicier meatball.
• Adjust chili flakes according to your preferred spice level.
• The baking and grilling steps ensure the sandwich stays warm and the cheese melts perfectly.

Keywords: meatball sandwich, marinara sauce, beef meatballs, Italian sandwich, cheesy sandwich, comfort food