Can I prepare the meatballs in advance?

Absolutely! Shape and brown the meatballs up to a day ahead. Store them in the fridge, then finish baking and assembling when you’re ready. It’s a fantastic way to save time on a busy night.

Can I use store-bought meatballs for this recipe?

Yes, you can use your favorite store-bought meatballs in a pinch! Just heat them as directed, then proceed with assembling the boats. Homemade delivers better flavor, but store-bought are a huge time-saver.

What bread works best for the boats?

Mini hoagie rolls are classic, but you could use any sturdy roll—ciabatta, small baguettes, or even larger dinner rolls. The main requirement is that the bread is firm enough to hold up to the filling and baking.

Is there a vegetarian version?

Definitely! Swap the beef for plant-based ground (like Beyond or Impossible), or make your favorite veggie meatballs and follow the same directions. Use vegetarian cheese if you want to keep it fully plant-based.

Meatball Boats Recipe

Description

Meatball Boats are a fun twist on classic meatball subs, featuring juicy homemade meatballs nestled in hollowed mini hoagie rolls, topped with asiago cheese and marinara sauce, then baked until melty and delicious. Perfect for parties, snacks, or a family-friendly main course, they offer a satisfying blend of gooey cheese, tender meat, and savory sauce in every bite.

Ingredients

Units Scale

For the Meatballs

1 lb. ground beef
1 large egg
1/3 cup breadcrumbs
1/4 cup Parmesan cheese, grated
1 tbsp. garlic, minced
1 tbsp. fresh parsley, chopped
Salt and pepper, to taste

For Cooking the Meatballs

1 tbsp. olive oil

For Assembly

2 cups marinara sauce
8 mini hoagie rolls
12 slices asiago cheese
Additional grated Parmesan cheese, for topping

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Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C) and spray a baking pan with nonstick spray to prevent sticking.
Make Meatball Mixture: In a large bowl, combine ground beef, egg, breadcrumbs, Parmesan cheese, minced garlic, and chopped parsley. Season with salt and pepper. Mix using your hands until all the ingredients are thoroughly combined.
Form Meatballs: Using an ice cream scoop or your hands, form the mixture into uniform meatballs. Set aside on a plate or tray.
Sear Meatballs: Heat olive oil in a skillet over medium heat. Place the meatballs in the skillet and cook for about 5 minutes, turning to sear all sides until browned.
Bake Meatballs: Transfer the seared meatballs to the prepared baking pan. Bake in the preheated oven for 12 minutes, then remove and set aside.
Prepare Rolls: Using a knife, cut an oval on the top of each mini hoagie roll, leaving about ½ inch on the ends and sides. Hollow out the top, being careful not to cut through to the bottom. Place hollowed rolls on the baking pan.
Add Cheese & Bake: Place 1 slice of asiago cheese inside each hollowed roll. Return to the oven and bake for 8 minutes to melt the cheese gently into the bread.
Assemble Boats: Spoon about 2 tablespoons of marinara sauce over the melted cheese in each roll. Place 3 meatballs on top, followed by more marinara sauce and a sprinkle of grated Parmesan cheese.
Final Bake: Return assembled boats to the oven for an additional 6-8 minutes, allowing the sauce to heat through and the cheese to bubble.
Serve: Carefully remove from the oven, serve warm, and enjoy your delicious meatball boats!

Notes

You can substitute ground chicken or turkey for a lighter option.
Mini hoagie rolls can be replaced with small baguettes or sandwich rolls.
Add red pepper flakes to the marinara for a spicier boat.
For extra cheesiness, add mozzarella on top during the final bake.
Store leftovers in the refrigerator and reheat in the oven to maintain crispness.

Nutrition

Serving Size: 1 hoagie
Calories: 420
Sugar: 5g
Sodium: 860mg
Fat: 23g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 2g
Protein: 26g
Cholesterol: 95mg