Meatballs With Garlic Bread Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 35 mins Servings: 4 med104890_1009_und001.jpg

Ingredients Ingredient Checklist 3 hoagie rolls 1 pound ground beef chuck 1 large egg, lightly beaten 3 teaspoons minced garlic Coarse salt and ground pepper 3/4 teaspoon dried oregano 2 tablespoons plus 1 teaspoon extra-virgin olive oil 1 can (28 ounces) crushed tomatoes 1 can (15 ounces) whole peeled tomatoes Sugar

Cook’s Notes To freeze: Form meatballs. Freeze on a parchment-lined baking sheet, then transfer to a resealable plastic bag and store in the freezer, up to 3 months. To serve, thaw and continue with step 2.

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 35 mins Servings: 4 med104890_1009_und001.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 35 mins Servings: 4

Recipe Summary

prep: 25 mins total: 35 mins

Servings: 4

prep: 25 mins

total: 35 mins

prep:

25 mins

total:

35 mins

Servings: 4

med104890_1009_und001.jpg

Ingredients

3 hoagie rolls 1 pound ground beef chuck 1 large egg, lightly beaten 3 teaspoons minced garlic Coarse salt and ground pepper 3/4 teaspoon dried oregano 2 tablespoons plus 1 teaspoon extra-virgin olive oil 1 can (28 ounces) crushed tomatoes 1 can (15 ounces) whole peeled tomatoes Sugar

Directions

Preheat oven to 400 degrees. Tear 1 roll into pieces; pulse in a food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, 1 teaspoon garlic, 1/4 teaspoon pepper, and 1/2 teaspoon oregano; mix just until combined. Gently form mixture into 12 meatballs.

In a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high; swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes.

Add crushed and whole tomatoes with juice (breaking up tomatoes), 1 teaspoon garlic, teaspoon oregano, and pinch of sugar. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes.

Meanwhile, split 2 rolls and place, cut side up, on a rimmed baking sheet. Brush with 2 tablespoons oil and sprinkle with 1 teaspoon garlic; season with salt and pepper. Bake until golden, about 10 minutes. Serve meatballs with garlic bread.

Cook’s Notes

To freeze: Form meatballs. Freeze on a parchment-lined baking sheet, then transfer to a resealable plastic bag and store in the freezer, up to 3 months. To serve, thaw and continue with step 2.

Reviews (20)

 Add Rating & Review     131 Ratings   5 star values:        30    4 star values:        25    3 star values:        44    2 star values:        26    1 star values:        6

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Reviews (20)

Add Rating & Review     131 Ratings   5 star values:        30    4 star values:        25    3 star values:        44    2 star values:        26    1 star values:        6

Add Rating & Review

131 Ratings 5 star values: 30 4 star values: 25 3 star values: 44 2 star values: 26 1 star values: 6

5 star values: 30 4 star values: 25 3 star values: 44 2 star values: 26 1 star values: 6

Martha Stewart Member     Rating: 3 stars       12/05/2017   This is just regarding the meatballs as I used store-bought sauce and pasta instead of bread. They were alright but had too much breadcrumbs, I think. They would have probably been better mixed with pork as well. I probably won’t use this recipe again.  

Martha Stewart Member     Rating: 3 stars       02/16/2014   This recipe was just okay. My meatballs fell apart and the sauce was a little boring. The sauce needs onion and fresh basil. I think the meatballs would stay together without breadcrumbs, so I will omit next time.  

Martha Stewart Member     Rating: Unrated       01/12/2013   MEAT BALLS  

Martha Stewart Member     Rating: Unrated       07/29/2012   I have noticed that the recipes are a little different from the videos too. But I always follow the video its usually much better. I think there is a different person cooking and writing the recipe. The chef in the video usually changes the recipe to do what she thinks is best. These meatballs are so moist and delicious. Love them!  

Martha Stewart Member     Rating: Unrated       07/18/2012   the video and the written recipe seems off. she puts the meatballs directly into the sauce, but the recipe says to brown the meatballs and then add the sauce. she also doesn't put sugar into the sauce. also, this is no biggy... but the recipe doesn't mention about adding salt to the meatballs which will make it taste bland. i've been noticing a lot of Martha's written recipes and videos don't match.  

Martha Stewart Member     Rating: Unrated       07/09/2012   Please note: It says COURSE salt - I believe that converts to 1/2 teaspoon of fine table salt.  

Martha Stewart Member     Rating: 5 stars       11/29/2011   My family loves this recipe as is.  

Martha Stewart Member     Rating: Unrated       10/22/2011   I follow the recipe as written and I will make changes next time. The flavor was okay, but does need more herb flavor, try adding basil? The meatballs fell apart while cooking in sauce. Next time I will make sauce first, then cook meatballs in non stick (teflon) pan and add to sauce as they brown. This dish has potential, so I will try again.  

Martha Stewart Member     Rating: 5 stars       09/15/2011   I make this recipe almost every other week and love it. I do change it up a bit with added crushed red peppers in the meatballs and tomato sauce. I love it spicy. I rarely measure any salt, pepper, garlic or even breadcrumbs and it always comes out great. I serve it with a side of pasta (doesn't need much). And I don't use hoagie, I use sourdough baguette for the breadsticks in my toaster oven (half of one), the other half I slice up and reserve for future breadcrumbs in the recipe.  

Martha Stewart Member     Rating: Unrated       03/07/2011   So do we know if the meatballs are any good?  

Martha Stewart Member     Rating: Unrated       01/30/2011   I'm sure if you watch the video, the correct amount of salt is given. But salt and pepper are almost always a 2:1 ratio. I'd say it is 1/2 a tsp.  

Martha Stewart Member     Rating: Unrated       01/25/2011   Gosh people, stop with all the whiny comments! If you have done any cooking before, you can tell this is a typo and should read 1/2 tsp salt. It is generally a 2-1 ratio of salt to pepper. I wish the world wasn't so full of complainers and victims.  

Martha Stewart Member     Rating: Unrated       01/22/2011   I agree 100% that the amount of salt called for in this recipe in grossly in excess of what anyone, with or without health issues should consume. Take the initiative and decrease the amount of salt (and sugar, from other recipes). Your body will thank you. I encourage everyone to get nutritional advice from a professional. Be very cautious of what you read on the internet. It's not always in your best interest.  

Martha Stewart Member     Rating: Unrated       01/21/2011   what is the big deal about salt. If too much for you, adjust the amount but to say you will not make it, it is your loss. I think we need to think before we comment. The I will not make it was a silly reply. a more adult reply would have been, Martha please check the amount of salt. Thank you  

Martha Stewart Member     Rating: Unrated       01/06/2011   I just finished registering so now I can comment re the above recipe. Until this is corrected regarding the amouont of salt, I will NOT do the recipe. I am sure Martha will see to it that it is corrected. Thanks Martha.  

Martha Stewart Member     Rating: Unrated       11/30/2010   my family loves this recipe. i noticed there are questions about the salt (I also thought it was a lot). However, I made the recipe per directions and it wasn't salty.  

Martha Stewart Member     Rating: Unrated       10/24/2010   I am sure it's 1/2 tsp of salt based on the amount of pepper suggested.  

Martha Stewart Member     Rating: Unrated       10/13/2010   The salt was in the first paragraph of the directions. I think it must be a misprint. Even one tsp. would be to much.  

Martha Stewart Member     Rating: Unrated       10/13/2010   I believe salt and pepper are to your taste, as there was no measurment for either of them.  

Martha Stewart Member     Rating: Unrated       05/30/2010   Two teaspoons of salt? Is this right? It sounds like an awfully huge amount. When food is frozen the salt amount comes out twofold as well.

Martha Stewart Member

Rating: 3 stars 12/05/2017

This is just regarding the meatballs as I used store-bought sauce and pasta instead of bread. They were alright but had too much breadcrumbs, I think. They would have probably been better mixed with pork as well. I probably won’t use this recipe again.

Rating: 3 stars

Rating: 3 stars 02/16/2014

This recipe was just okay. My meatballs fell apart and the sauce was a little boring. The sauce needs onion and fresh basil. I think the meatballs would stay together without breadcrumbs, so I will omit next time.

Rating: Unrated 01/12/2013

MEAT BALLS

Rating: Unrated

Rating: Unrated 07/29/2012

I have noticed that the recipes are a little different from the videos too. But I always follow the video its usually much better. I think there is a different person cooking and writing the recipe. The chef in the video usually changes the recipe to do what she thinks is best. These meatballs are so moist and delicious. Love them!

Rating: Unrated 07/18/2012

the video and the written recipe seems off. she puts the meatballs directly into the sauce, but the recipe says to brown the meatballs and then add the sauce. she also doesn’t put sugar into the sauce. also, this is no biggy… but the recipe doesn’t mention about adding salt to the meatballs which will make it taste bland. i’ve been noticing a lot of Martha’s written recipes and videos don’t match.

Rating: Unrated 07/09/2012

Please note: It says COURSE salt - I believe that converts to 1/2 teaspoon of fine table salt.

Rating: 5 stars 11/29/2011

My family loves this recipe as is.

Rating: 5 stars

Rating: Unrated 10/22/2011

I follow the recipe as written and I will make changes next time. The flavor was okay, but does need more herb flavor, try adding basil? The meatballs fell apart while cooking in sauce. Next time I will make sauce first, then cook meatballs in non stick (teflon) pan and add to sauce as they brown. This dish has potential, so I will try again.

Rating: 5 stars 09/15/2011

I make this recipe almost every other week and love it. I do change it up a bit with added crushed red peppers in the meatballs and tomato sauce. I love it spicy. I rarely measure any salt, pepper, garlic or even breadcrumbs and it always comes out great. I serve it with a side of pasta (doesn’t need much). And I don’t use hoagie, I use sourdough baguette for the breadsticks in my toaster oven (half of one), the other half I slice up and reserve for future breadcrumbs in the recipe.

Rating: Unrated 03/07/2011

So do we know if the meatballs are any good?

Rating: Unrated 01/30/2011

I’m sure if you watch the video, the correct amount of salt is given. But salt and pepper are almost always a 2:1 ratio. I’d say it is 1/2 a tsp.

Rating: Unrated 01/25/2011

Gosh people, stop with all the whiny comments! If you have done any cooking before, you can tell this is a typo and should read 1/2 tsp salt. It is generally a 2-1 ratio of salt to pepper. I wish the world wasn’t so full of complainers and victims.

Rating: Unrated 01/22/2011

I agree 100% that the amount of salt called for in this recipe in grossly in excess of what anyone, with or without health issues should consume. Take the initiative and decrease the amount of salt (and sugar, from other recipes). Your body will thank you. I encourage everyone to get nutritional advice from a professional. Be very cautious of what you read on the internet. It’s not always in your best interest.

Rating: Unrated 01/21/2011

what is the big deal about salt. If too much for you, adjust the amount but to say you will not make it, it is your loss. I think we need to think before we comment. The I will not make it was a silly reply. a more adult reply would have been, Martha please check the amount of salt. Thank you

Rating: Unrated 01/06/2011

I just finished registering so now I can comment re the above recipe. Until this is corrected regarding the amouont of salt, I will NOT do the recipe. I am sure Martha will see to it that it is corrected. Thanks Martha.

Rating: Unrated 11/30/2010

my family loves this recipe. i noticed there are questions about the salt (I also thought it was a lot). However, I made the recipe per directions and it wasn’t salty.

Rating: Unrated 10/24/2010

I am sure it’s 1/2 tsp of salt based on the amount of pepper suggested.

Rating: Unrated 10/13/2010

The salt was in the first paragraph of the directions. I think it must be a misprint. Even one tsp. would be to much.

I believe salt and pepper are to your taste, as there was no measurment for either of them.

Rating: Unrated 05/30/2010

Two teaspoons of salt? Is this right? It sounds like an awfully huge amount. When food is frozen the salt amount comes out twofold as well.

All Reviews for Meatballs with Garlic Bread

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Meatballs with Garlic Bread

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (20)#

All Reviews for Meatballs with Garlic Bread#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (20)

All Reviews for Meatballs with Garlic Bread