Home made meatballs are a right of passage in an Italian family. I learned how to make mine from my mother in law. Her recipe is for full blown meat sauce, so when I have a desire for weekday meatballs, I take a shortcut and make them in my crock pot. This is not a quick meal, but it’s easy, with few ingredients and meatballs can make several meals if you make extra, like I do.
- 1 lb. ground beef
- 1 large egg
- ⅓ C breadcrumbs
- ¼ C Parmesan cheese
- 1 tbsp. Minced garlic
- 1 Tbsp fresh chopped parsley
- Salt and pepper to taste
- 1 Tbsp olive oil
- 2 C marinara sauce
- 8 mini hoagie rolls
- 12 slices asiago cheese
Preheat the oven to 350 degrees.
Prep baking pan with nonstick spray.
Add the ground beef, egg, breadcrumbs, garlic, parmesan, garlic, and parsley to a bowl.
Using your hands work the ingredients together.
Add salt and pepper.
With the ice cream scoop start to form your meatballs.
Add the oil to the skillet heating it to medium.
Add one meatball at a time to the heated skillet.
Cook for about 5 minutes or until they are seared on all sides.
Place the meatballs on a parchment-covered baking pan into the oven.
Cook for 12 minutes.
Remove from the oven and set to the side.
Cut an oval on the top of the roll leaving about an ½ inch on the ends and sides.
Scoop but do not cut through to the bottom half of the roll.
Use a knife to hollow out the top of the roll.
Place the roll on the baking pan.
Lay 1 slice of cheese in the hollowed-out area.
Return to the oven and cook for 8 minutes.
Add 2 tbsp. of marinara on top of the cheese.
Place 3 meatballs on top of the cheese.
Add more marinara on top of the meatballs.
Place grated parmesan cheese on top of the marinara.
Return to the oven and bake for 6-8 minutes.