Meatballs on French Bread
- Carbohydrate 195.786038 g
- Cholesterol 1910.1746116 mg
- Fat 118.5433515 g
- Fiber 8.45676032829285 g
- Protein 171.989149583 g
- Saturated Fat 41.0127706242 g
- Serving Size 1 1 Serving (1190g)
- Sodium 3028.9939642 mg
- Sugar 187.329277671707 g
- Trans Fat 16.9315939839 g
- Calories 2560 calories
Step-by-step
- Preheat oven to 350.
- Mix beef, bread crumbs, and egg and all spices together. Toll into balls and place in a baking dish. Cook for about 20 minutes are until done.
- Meanwhile, slice bread long ways and hollow out inside of the bottom so the meatballs have a place to sit. Brush with olive and and season with garlic powder and salt.
- Heat the sauce in a pan and when meatballs are done put meatballs in the sauce to simmer.
- You can toast the bread during the last minutes of cooking the meatballs.
- Using a slotted spoon place meatballs on bread. Top with cheese and return to oven till cheese is melted.
A list of components rarely reveals the structural physics required to keep a heavily loaded sandwich from collapsing under its own weight. Long before the oven is preheated to 350 degrees Fahrenheit, the architecture of the French loaf dictates the success of the final assembly. Hollow out the interior crumb of the bottom crust carefully, leaving a sturdy perimeter wall that prevents the simmering tomato sauce from turning the exterior into a soggy hazard. When combining the pound of ground beef with bread crumbs, the beaten egg, and seasonings, avoid overworking the mixture, because dense proteins will yield rubbery spheres rather than tender morsels that yield readily to a bite. Rolling uniform portions ensures they finish baking evenly in approximately 20 minutes, reaching a safe internal temperature without drying out the exterior surface.
Simmering the baked meatballs directly in the 14-ounce jar of spaghetti sauce allows the meat to hydrate and absorb seasoning notes while the starch of the bread toasts crisp in the oven during the final minutes of cooking. Provolone slices laid across the slotted-spooned meatballs melt into an adhesive blanket when returned to the residual heat, locking the components securely into place before slicing. Extra portions stored in an airtight container within the refrigerator will hold for up to three days, though the bread and meat are best kept separate until reheating to preserve textural integrity.
