Ingredients:
For the Meatballs:
1 lb ground beef
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
1/2 tsp dried oregano
Salt and pepper to taste
For the Creamy Sauce:
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken or beef broth
1/2 cup grated Parmesan cheese
1/2 tsp dried basil
Salt and pepper to taste
For Serving:
4 small baguettes or dinner rolls (hollowed out to make boats)
Instructions:
Prepare the Meatballs:
Preheat oven to 375°F. In a bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, fresh parsley, dried oregano, salt, and pepper. Mix until well combined.
Form mixture into 12-15 meatballs and place them on a baking sheet.
Bake for 15-20 minutes, or until meatballs are cooked through and browned.
Prepare the Creamy Sauce:
In a skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
Stir in heavy cream, chicken or beef broth, and grated Parmesan cheese. Simmer for 5-7 minutes until the sauce thickens slightly.
Add dried basil, salt, and pepper to taste.
Assemble the Meatball Boats:
Cut the baguettes or dinner rolls in half lengthwise and hollow out the centers to create “boats.”
Place the hollowed-out rolls on a baking sheet.
Arrange the baked meatballs inside each roll and spoon the creamy sauce over the meatballs.
Serve:
Serve the meatball boats warm, garnished with additional chopped parsley if desired.