Meatballs with Garlic Bread

Prep Time:
25 mins
Total Time:
35 mins

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


  • 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


  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. 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. 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. 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.

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