Meatball and mozzarella baguettes

Meatball and mozzarella baguettes


986 people made this

About this recipe: A delicious and hearty meatball sandwich. Homemade meatballs and mozzarella are used to fill a garlic rubbed toasted baguette. Serve for lunch or dinner.


Serves: 4 

  • 450g minced beef
  • 80g breadcrumbs
  • 2 teaspoons dried Italian herb seasoning
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 1 egg, beaten
  • 1 French baguette
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon garlic granules
  • 1 pinch salt or to taste
  • 400g bolognese pasta sauce, such as Dolmio
  • 4 slices mozzarella cheese

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Preheat the oven to 180 C / Gas 4.
  2. In a medium bowl, gently mix by hand the minced beef, breadcrumbs, Italian herb seasoning, garlic, parsley, Parmesan cheese and egg. Shape into 12 meatballs and place in a baking dish.
  3. Bake for 15 to 20 minutes in the preheated oven or until cooked through. Meanwhile, cut the baguette in half lengthways and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil and season with garlic granules and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time or until lightly toasted.
  4. Meanwhile, warm the bolognese sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of mozzarella cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings and enjoy!

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Reviews (1)


I enjoyed this recipe and so did others that ate it. The recipe is simple, healthy and not too heavy. I added a few ingredients of my own to the meatballs and the sauce, but all in all it was an enjoyable meal. Warning, don't leave the meatballs in the oven too long, or the cheese starts oozing out. It a bit of a problem to clean, so remember to use foil on the bottom of the baking tray. - 08 Jan 2014

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