Ingredients
Scale
- 12–15 cooked meatballs (homemade or store-bought)
- 1 cup marinara sauce (plus more for serving)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced (optional for garlic butter)
- Fresh basil leaves, for garnish (optional)
- Salt and pepper, to taste
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Baguette:
- Cut the baguette into 4 equal sections, then slice each section in half lengthwise, but not all the way through (they should open like a book). If desired, scoop out some of the bread from the center to make more room for the filling.
- Garlic Butter (Optional):
- In a small bowl, mix the olive oil with minced garlic. Brush the inside of each baguette section with the garlic oil for extra flavor. This step is optional but adds a nice touch.
- Add the Meatballs and Sauce:
- Place 3-4 meatballs in each baguette section, depending on the size of your baguette and meatballs. Spoon marinara sauce over the meatballs, making sure each one is well-coated.
- Add the Cheese:
- Sprinkle shredded mozzarella and grated Parmesan cheese over the meatballs and sauce. Season with a little salt and pepper to taste.
- Bake:
- Arrange the filled baguette sections on a baking sheet. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly, and the bread is toasty.
- Garnish and Serve:
- Remove the meatball boats from the oven and let them cool for a couple of minutes. Garnish with fresh basil leaves if desired. Serve with extra marinara sauce on the side for dipping.
