Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Meatballs with Garlic Bread 3.4 (131) 19 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 16, 2020 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 35 mins Servings: 4 Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor. Bonus: There's only one pot to wash! Ingredients 3 hoagie rolls 1 pound ground beef chuck 1 large egg, lightly beaten 3 teaspoons minced garlic Coarse salt and ground pepper ¾ 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. Print