Meatball and mozzarella baguettes

    25 min

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

    1017 people made this

    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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    Average global rating:

    Reviews in English (773)


    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


    This was absolutely delicious and my husband and I agreed that this recipe is a keeper! I did make a couple of changes per other reviewers' suggestions and my family's own tastes (the changes I made include using 3 teaspoons of Italian seasoning instead of 2, adding 1 teaspoon fresh ground black pepper, adding an extra clove of garlic, using 3 tablespoons of Parmesan cheese instead of 2, and using 2 eggs instead of just 1 egg). I also served these on Hoagie rolls and topped them with shredded Mozzarella cheese. The only other additional comment I wanted to make was that I ended up with 24 meatballs instead of 12 (I thought making only 12 meatballs made the meatballs a little too big for our tastes). Thank you so much for a great meal idea!  -  15 Sep 2006  (Review from Allrecipes US | Canada)


    I was searching for a meatball recipe and decided to try this one. My 5 star rating is for the meatballs only (with my alterations). The flavor was amazing; this is going in my personal cookbook. I made my own ground beef using my KitchenAid. I decided to add onion. I incorporated the onion and parsley with the beef as I ground it. I increased the Italian seasonings to 1 T, the parmesan to 1/4 cup, and used 2 eggs. I also added 2 tsp salt and 2 tsp fresh ground pepper. I also added 1/4 cup shredded mozzarella. Used the KitchenAid to do the mixing for a few minutes - then formed the meatballs using a cookie scoop (evenly measures one tablespoon size servings). I ended up with 30 meatballs. TIP: Keep your hands wet as you form the meatballs - helps keep the meat from sticking to your hands the the meatballs form faster. Of course if you have a cookie scoop, this will greatly speed up the process. Be sure to bake the meatballs for at least 30 minutes to ensure they are properly cooked through.  -  14 Feb 2007  (Review from Allrecipes US | Canada)