Meatball Stuffed Garlic Bread

30 minutes Prep Time
2 hours Cook Time
6 Servings

What’s better than garlic bread?  Stuffed garlic bread!  This combination of garlic bread and meatballs cooked in a sauce made with Tuttorosso Crushed Tomatoes is such a crowd pleaser.  A truly updated meatball sub, cut the bread into big slices and serve them for a hearty lunch or game day favorite.   @annafgass   @thefeedfeed

Ingredients

  • 3/4 cup extra virgin olive oil, divided
  • 1 head garlic, top removed
  • 1/2 pound beef, veal and pork ground meat, each
  • 4 tablespoon fresh parsley, chopped, divided
  • 2 tablespoons sea salt, course, divided
  • 2 teaspoons black pepper, freshly ground, divided
  • 2 large eggs, lightly beaten
  • 1 cup grated Pecorino Romano cheese
  • 1 cup Italian bread crumbs
  • 1/2 cup whole milk
  • 10 basil leaves, fresh
  • 2 garlic cloves, peeled and lightly smashed
  • 8 teaspoons crushed red pepper, optional

  • 2 (28 ounce) cans No Salt Added Crushed Tomatoes with basil 28 oz + 1/2 cup from another can of same product

  • 2 cups water

  • 1 tablespoon Tomato Paste 6 oz

  • 1 loaf Italian bread, large
  • 1 stick butter, unsalted, softened
  • 1 1/2 cups shredded mozzarella cheese

Instructions

Step one

Preheat oven to 350°F. Drizzle 1 tablespoon of olive oil over the cut garlic head and place in a small oven-safe dish, cut side down. Bake for 20 minutes. While that is baking, make the meatballs.

Gina’s Meatballs

In a large bowl, hand-mix the three ground meats, parsley, salt, pepper, eggs, cheese, bread crumbs, milk and 1/2 cup of Tuttorosso Crushed Tomatoes.   The mixture will be very soft, but resist the urge to add more bread crumbs.  Once all the ingredients are combined, wet your hands and pinch off a golf-ball sized piece of the mixture (about 1/4 cup) and roll it into a ball. Place each meatball on a baking sheet and repeat with the remaining mixture, making approximately 16 to 18 meatballs. Bake at 350°F for approximately 25 minutes. 

Make the Tomato Sauce – Step one

Tear 5 of the basil leaves in half; reserve the rest. Combine the torn basil, 1/2 cup olive oil, 2 smashed garlic cloves and crushed red pepper (if using) in a small pan.  Heat over very low heat, allowing the basil and garlic to “steep” in the olive oil for 10-15 minutes. The oil will become fragrant and rich with flavor – be careful to not let the garlic burn or go beyond a medium-brown color. Remove from the heat, strain the aromatics and set the oil aside. 

Step two

Combine two cans of Tuttorosso Crushed Tomatoes and 2 cups of water in a large pot. Add the Tuttorosso Tomato Paste, 1 tablespoon course salt and 1 teaspoon black pepper. Pour in the infused oil and stir to combine. Bring to a boil over medium-high heat, then immediately reduce to a simmer.

Step three

Carefully drop the cooked meatballs into the prepared sauced. If the pot seems too full, shimmy the pot back and forth to make more room.  Do not stir with a spoon as you will break the meatballs.

Step four

Simmer the meatballs in the sauce for 45 minutes or up to 2 hours.  The longer it cooks, the better it tastes.

Make the Garlic Bread – Step one

While the meatballs are simmering, cut the top off the loaf of Italian bread and hollow out the center. Squeeze the baked softened garlic into the butter and mix with two tablespoons of the parsley. Spread over the inside of the loaf and the cut top piece. Place the bread into the oven for 10 minutes to partially toast the bread and melt the garlic butter. 

Step two

Once the meatballs are ready, spoon them into the hollowed bread.  Sprinkle the top of the meatballs with 1 cup of mozzarella cheese, sprinkle the remaining cheese over the cut top piece. 

Step three

Place the bread back into the oven and bake for 20 minutes. Broil for last 3 minutes of cooking.

Step four

Sprinkle with remaining parsley and place the cut top piece of bread back on the loaf. Cut into slices and serve immediately.

Related Recipes

Discover All Recipes

Related Blog Items

View All Blogs