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Meatball Boats

Meatball Boats 😋 😋

constituents

for 4 servings
2 lb ground beef( 905 g)
2 eggs
1 mug breadcrumb( 115 g)
¼ mug fresh parsley( 10 g), plus 2 soupspoons, diced, divided
cloves garlic, diced
tablespoon swab
½ tablespoon pepper
oil painting
4 soft rolls
8 slices mozzarella rubbish
1 mug marinara sauce( 260 g)
¼ mug adulation( 55 g), melted
grated parmesan rubbish

Preparation

In a large coliseum, combine the ground beef, eggs, chuck
motes, ¼ mug( 10 g) parsley, 3 cloves garlic, swab, and pepper.
Shape the ground beef admixture into golf ball- sized balls.
toast a cast- iron visage or skillet with oil painting over medium-high heat.
Cook the meatballs until browned on all sides. Transfer meatballs to a plate also remove visage from heat.
Preheat roaster to 350 °F( 180 °C).
Place the soft rolls in a baking distance.
Cut the top of the rolls with a cutter and press the outside down to produce a boat.
Mix together the melted adulation, 3 cloves garlic, and 2 soupspoons of parsley.
Brush the rolls with the garlic adulation.
Singe for 5 twinkles, or until heated.
Place two slices of mozzarella in the rolls. Place a spoonful of marinara on top of the rubbish.
Place three meatballs in the boat and top with further marinara.
Singe for 25 twinkles, or until rubbish is melted.
Top with Parmesan.

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