Description
Creamy Meatball Boats combine juicy, seasoned meatballs coated in a rich and velvety cream sauce, all nestled inside toasted hoagie rolls and topped with melted mozzarella cheese. This comforting and indulgent dish is perfect for a satisfying lunch or dinner and blends classic Italian flavors with a delicious twist of creamy texture.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- 1 tbsp olive oil
Creamy Sauce
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 tbsp flour
Assembly
- 1 cup shredded mozzarella cheese
- 4 hoagie rolls
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for toasting the rolls and final baking.
- Prepare Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, oregano, basil, salt, and pepper. Mix thoroughly until well incorporated, then shape into 1-inch diameter meatballs.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them evenly on all sides, about 5-7 minutes. Remove meatballs from skillet and set aside.
- Make Creamy Sauce: In the same skillet, whisk together heavy cream, beef broth, and flour. Cook for 2-3 minutes, stirring constantly, until the sauce begins to thicken slightly.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, coating them well with the creamy sauce. Allow them to simmer gently for another 5 minutes to meld flavors.
- Toast Hoagie Rolls: While the sauce simmers, slice the hoagie rolls lengthwise and scoop out some of the interior to create a boat shape. Place the rolls on the prepared baking sheet and toast in the preheated oven for about 5 minutes or until golden brown.
- Assemble Meatball Boats: Spoon the creamy meatballs and sauce generously into each toasted hoagie roll. Sprinkle shredded mozzarella cheese evenly on top.
- Final Bake: Return the filled rolls to the oven and bake for 5-7 minutes, or until the mozzarella cheese is melted and bubbling.
- Serve: Remove the meatball boats from the oven, allow to cool slightly for a few minutes, then serve warm for the best experience.
Notes
- For a lighter option, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- You can add fresh herbs like parsley or basil in the meatball mix for extra freshness.
- To make it gluten-free, use gluten-free breadcrumbs and hoagie rolls.
- Leftover meatball boats can be stored in the refrigerator for up to 2 days and reheated in the oven or microwave.
- Adjust seasoning to taste, especially salt and pepper, since Parmesan and beef broth may add saltiness.
