2 lb ground beef
1 1/2 cups bread crumbs
4 tsp. dried Italian seasoning
4 cloves garlic, minced
4 tbl. chopped fresh parsley
4 tbl. grated Parmesan cheese
2 eggs, beaten
2 French baguettes
2 tbl. extra-virgin olive oil
1 tsp. garlic powder
1 pinch salt, to taste
1 24-oz jar marinar sauce
8 slices provolone cheese, cut in half
- Preheat oven to 350 degrees.
- In a medium bowl, gently mix by hand the ground beef through the eggs. Shape into 24 golf ball-sized meatballs and place in a baking dish.
- Bake for 20 minutes, or until cooked through.
- Cut the baguettes in half lengthwise and remove some of the bread from the inside. Brush with olive oil and season with garlic powder and salt. Put the baguettes in the oven during the last 5 minutes while the meatballs bake, or until lightly toasted.
- Warm the marinar sauce. Use a slotted spoon to transfer the meatballs into the sauce.
- Spoon the meatballs and sauce onto the baguettes and top with cheese. Return to the oven for 2-3 minutes until the cheese melts.
This is a favorite potluck-friendly recipe from Stephanie Webendorfer, APRA's Marketing and Communications Senior Coordinator.