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Meatballs with Garlic Bread

Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor. Bonus: There's only one pot to wash!

  • prep: 25 mins
    total time: 35 mins
  • servings: 4

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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

Cook's Note

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.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Everyday Food, October 2009

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Reviews (19)

  • vanillablue 16 Feb, 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.

  • CHEFRON 12 Jan, 2013

    MEAT BALLS

  • Ashley L 29 Jul, 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!

  • ejlee935 18 Jul, 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.

  • Barb 9 Jul, 2012

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

  • cleather 29 Nov, 2011

    My family loves this recipe as is.

  • naturalgirl 22 Oct, 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.

  • BethLenahan 15 Sep, 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.

  • amydaim 7 Mar, 2011

    So do we know if the meatballs are any good?

  • HeatherWallace 30 Jan, 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.

  • annegee 25 Jan, 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.

  • Fashionista 22 Jan, 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.

  • gramoliver 21 Jan, 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

  • gaplars 6 Jan, 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.

  • aliawatts 30 Nov, 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.

  • annegee 24 Oct, 2010

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

  • sunshinegirl 13 Oct, 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.

  • ceceliamarie 13 Oct, 2010

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

  • mysticlady 30 May, 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.