Meatball sandwich in a bread bowl
Votes: 1
Time: 2 hours 10 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 586, total fat 36 G., saturated fats 18 G., proteins 33 G., carbohydrates 31 G., fiber 3 G., cholesterol 131 mg, sodium 1094 mg, sugar 8 G.
Calories 586, total fat 36 G., saturated fats 18 G., proteins 33 G., carbohydrates 31 G., fiber 3 G., cholesterol 131 mg, sodium 1094 mg, sugar 8 G.
Meatball sandwiches, garlic bread, pizza… The flavors of all these Italian favorites mingle in one bread bowl, filled with gooey cheese and meatballs in a tomato marinara sauce. To ensure the bread and filling become one, press it briefly with a heavy skillet, then bake until crispy and the cheese melts inside.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 loaf of round country white bread, 20 cm in diameter.
- 1/3 cup whole milk
- 0.5 cup fresh parsley, coarsely chopped
- 1 large egg
- 1 tbsp. grated parmesan
- 0.5 tsp red pepper flakes
- 4 cloves garlic, grated
- 450 g of ground beef with 20% fat content
- 2 tbsp. marinara sauce
- 3 tbsp. grated mozzarella
- 5 tbsp unsalted butter, melted
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Recipes with similar ingredients: white bread, ground beef, meatballs, mozzarella cheese, Parmesan cheese, red pepper flakes, marinara sauce
Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Place the rack on a rimmed baking sheet.
- Cut the top of the bread 2 inches thick and set aside. Scoop out the crumb, leaving a 1/2-inch-thick wall on all sides. Tear the bread into 1/2-cup pieces and place in a large bowl with milk. Let sit for 5 minutes (set aside the remaining crumb for another use). Add the parsley, egg, 1/4 cup Parmesan, 1/4 teaspoon red pepper flakes, half the garlic, and 1 teaspoon salt. Mix with your hands until evenly distributed. Add the ground beef and mix.
- Place 1 tablespoon of the meat mixture on a rack on a baking sheet. Wet your hands and form into balls. Bake until lightly golden brown, about 10 minutes.
- Place 1/2 cup of marinara sauce in the bottom of a bread bowl and pour the remaining 1/2 cup of sauce into a large bowl. Add the meatballs to the bowl and gently toss to coat.
- Wipe out the rack, return it to the baking sheet, and place the bread bowl on it. Fill the bread with the fillings in the following order: sprinkle with 1 cup of mozzarella, then add half of the sauce-covered meatballs and 1/4 cup of Parmesan; repeat layers of mozzarella, meatballs, and Parmesan. Top with the remaining 1 cup of mozzarella.
- Combine the butter, remaining 1/4 teaspoon red pepper flakes, remaining garlic, and 1/2 teaspoon salt. Generously grease the underside of a bread lid with the butter mixture and place it over the bread bowl. Generously grease the outside of the bread bowl with the remaining butter mixture. Place a large cast-iron skillet over the bowl (or you can use an aluminum skillet weighted with a couple of large cans of preserves). Let stand at room temperature for 30 minutes.
- Remove the pan from the bread bowl and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake, rotating the pan halfway through, until the bread is crisp and the cheese is melted and golden brown, 35-40 minutes. Let cool for 10 minutes before slicing.
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