Stuffed Cheesy Meatball Garlic Bread Recipes

STUFFED CHEESY MEATBALL GARLIC BREAD

Steps:

• Preheat 5-7 Min Preheat oven to 350°F
• Cut holes, in each Hawaiian roll, large enough for meatballs to fit. Add 2 cloves minced garlic and 1 tbsp of chopped parsley to 2 tbsp of melted butter. Brush the mixture to each roll. Toast rolls in oven until golden brown, about 10 minutes.
• Meanwhile, make meatballs. Put 1 lb of ground beef, 1/2 cup of parmesan, 1 tbsp of oregano, 1 tsp of salt, and 1 tsp of pepper into a large bowl, mix until evenly distributed. Roll 12 meatballs. Heat 1 tbsp of olive oil in sauté pan on medium heat. Brown meatballs on all sides.
• Place each meatball in and a tablespoon of Marinara Sauce into bread hole, top more Marinara and shredded mozzarella. Place back in oven until cheese is melty.

MEATBALL-STUFFED GARLIC BREAD SLIDERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
• Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
• Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
• Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
• Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
• Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
• Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.