Description
Creamy Meatball Boats are a delicious twist on traditional meatballs, served in toasted hoagie rolls, smothered with a rich, creamy sauce, and topped with melty cheese. Perfect for a hearty lunch or dinner, these boats are a comforting, indulgent treat that will satisfy your cravings!
Ingredients
Scale
- 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
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 tbsp flour
- 1 cup shredded mozzarella cheese
- 4 hoagie rolls
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, oregano, basil, salt, and pepper. Mix until well combined, then form the mixture into meatballs (about 1 inch in diameter).
- Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the heavy cream, beef broth, and flour. Whisk to combine, cooking for 2-3 minutes until the sauce thickens slightly.
- Return the meatballs to the skillet and coat them in the creamy sauce. Simmer for an additional 5 minutes to allow the flavors to meld.
- Meanwhile, slice the hoagie rolls in half and scoop out some of the insides to create a boat shape. Place the rolls on a baking sheet and toast in the oven for about 5 minutes or until golden brown.
- Once the rolls are toasted, spoon the meatballs and creamy sauce into each roll. Top with shredded mozzarella cheese.
- Place the filled rolls back in the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, let cool for a few minutes, and serve the creamy meatball boats immediately.
Notes
- You can substitute the beef with ground turkey or chicken for a leaner option.
- If you want extra flavor, sprinkle some fresh parsley or basil over the top before serving.
- These meatball boats are perfect for meal prepping. Assemble them and store in the fridge for up to 2 days, then reheat in the oven until the cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 meatball boat
- Calories: 520
- Sugar: 3 g
- Sodium: 880 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg