Meatball Marinara Stuffed Garlic Baguette by @veryhungrygreek

20 min

2 servings

🥩

250 g

Lean beef meatballs

🧂

0.5 g

Salt

⚫

0.2 g

Pepper

🧄

1

Garlic clove

🍅

20 g

Tomato puree

🍅

300 ml

Passata

🍬

0.3 g

Sugar

🌿

10

Basil leaves

🍞

150 g

Garlic bread baguette

🧀

40 g

Mozzarella

  1. Preheat

    Preheat the oven to 200°C fan (220°C conventional / 400°F).

  2. Spray
    • cooking oil spray

    Spray the frying pan with cooking oil spray and heat it over medium-high heat.

  3. Fry
    • lean beef meatballs

    Fry the 250 g lean beef meatballs, turning regularly, until browned and cooked through.

  4. Add
    • garlic
    • tomato puree

    Add the minced garlic and heaped tomato puree to the pan.

  5. Fry
    • Garlic clove
    • Tomato puree

    Fry the garlic and tomato puree for 1 minute, stirring to prevent sticking.

  6. Pour
    • passata

    Pour the 300 ml passata into the pan and stir to coat the meatballs.

  7. Season
    • salt
    • sugar
    • Basil leaves

    Season the sauce with salt, black pepper, sugar, and the 10 basil leaves.

  8. Simmer

    Simmer the meatballs in the sauce for 3 minutes.

  9. Slice
    • garlic bread baguette

    Slice the garlic bread baguette lengthwise without cutting all the way through.

  10. Stuff
    • garlic bread baguette
    • lean beef meatballs

    Stuff the meatballs inside the split garlic bread baguette.

  11. Drizzle
    • passata
    • shredded mozzarella
    • Garlic bread baguette

    Drizzle the remaining marinara sauce over the stuffed baguette and scatter over the shredded mozzarella.

  12. Bake
    • Garlic bread baguette
    • Mozzarella

    Bake the stuffed baguette for 10 minutes, until the bread is crisp and the mozzarella is melted.

  13. Cut
    • side salad
    • Garlic bread baguette

    Cut the baked baguette in half and serve one portion with side salad.

Meatball Marinara Stuffed Garlic Baguette by @veryhungrygreek

20 min

2 servings

🥩

250 g

Lean beef meatballs

🧂

0.5 g

Salt

⚫

0.2 g

Pepper

🧄

1

Garlic clove

🍅

20 g

Tomato puree

🍅

300 ml

Passata

🍬

0.3 g

Sugar

🌿

10

Basil leaves

🍞

150 g

Garlic bread baguette

🧀

40 g

Mozzarella

Preparation Steps

  1. Step 1/13

    Preheat the oven to 200°C fan (220°C conventional / 400°F).

  2. Step 2/13

    Spray the frying pan with cooking oil spray and heat it over medium-high heat.

    🫗cooking oil spray
    🍳frying pan

  3. Step 3/13

    Fry the 250 g lean beef meatballs, turning regularly, until browned and cooked through.

    🥩lean beef meatballs
    🍳frying pan
    🥄wooden spoon

  4. Step 4/13

    Add the minced garlic and heaped tomato puree to the pan.

    🧄garlic
    🍅tomato puree
    🍳frying pan
    🥄wooden spoon

  5. Step 5/13

    Fry the garlic and tomato puree for 1 minute, stirring to prevent sticking.

    🍳frying pan
    🥄wooden spoon

  6. Step 6/13

    Pour the 300 ml passata into the pan and stir to coat the meatballs.

    🍅passata
    🍳frying pan
    🥄wooden spoon

  7. Step 7/13

    Season the sauce with salt, black pepper, sugar, and the 10 basil leaves.

    🧂salt
    ⚫black pepper
    🍬sugar
    🌿basil leaves
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoon

  8. Step 8/13

    Simmer the meatballs in the sauce for 3 minutes.

    🍳frying pan
    🥄wooden spoon

  9. Step 9/13

    Slice the garlic bread baguette lengthwise without cutting all the way through.

    🍞garlic bread baguette
    🔪knife
    🪵cutting board

  10. Step 10/13

    Stuff the meatballs inside the split garlic bread baguette.

    🍞garlic bread baguette
    🥩lean beef meatballs
    🍳baking tray
    🥄wooden spoon

  11. Step 11/13

    Drizzle the remaining marinara sauce over the stuffed baguette and scatter over the shredded mozzarella.

    🍅passata
    🧀shredded mozzarella
    🍳baking tray
    🥄wooden spoon

  12. Step 12/13

    Bake the stuffed baguette for 10 minutes, until the bread is crisp and the mozzarella is melted.

    🍳baking tray

  13. Step 13/13

    Cut the baked baguette in half and serve one portion with side salad.

    side salad
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Meat, Seasoning, Condiment, Sweetener, Herbs, Bakery

Ingredients

Lean beef meatballs, Salt, Pepper, Garlic clove, Tomato puree, Passata, Sugar, Basil leaves, Garlic bread baguette, Mozzarella

Notes

Salt (to season), Pepper (to season), Garlic clove (large, minced), Tomato puree (heaped), Basil leaves (small), Mozzarella (shredded)

Allergens

Gluten, Wheat

Dietetics

Dietary regimen

High protein

Calories

432 kcal

Macro nutrients

Protein: 40g, Fat: 15g, Carbohydrates: 34g, Fiber: 4g, Sugar: 8g

Nutritional Information

Minerals

Calcium: 230mg, Iron: 4.2mg, Potassium: 720mg, Sodium: 850mg

Vitamins

Vitamin A: 150µg, Vitamin C: 18mg, Vitamin B12: 1.6µg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

frying pan, wooden spoon, knife, cutting board, baking tray, measuring spoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight meal, Meal prep

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Italian, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Chewy, Juicy, Melty, Saucy

Flavors

Savory, Garlicky, Tomato-rich, Herby, Cheesy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly,Store in an airtight container,Reheat until piping hot), freezer : 90 days (Freeze cooled meatballs and sauce in an airtight container,Freeze baguette separately for best texture,Thaw in the fridge before reheating)