Best 10 Meatballs With Garlic Bread Recipes

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Meatballs with garlic bread is a classic comfort food dish that is sure to please everyone at the table. The tender, juicy meatballs are smothered in a rich and flavorful sauce, while the garlic bread provides a crispy and garlicky complement. This dish is easy to make and can be tailored to your own taste preferences. Whether you like your meatballs mild or spicy, or your sauce thick or thin, you can find a recipe that will suit your needs. So, grab a glass of wine, put on some music, and get ready to enjoy a delicious and heartwarming meal.

Here are our top 10 tried and tested recipes!

MEATBALL-STUFFED GARLIC BREAD RECIPE BY TASTY



Meatball-stuffed Garlic Bread Recipe by Tasty image

Here's what you need: baguette, ground beef, bread crumbs, fresh parsley, salt, pepper, egg, mozzarella cheese, marinara sauce, butter, garlic, fresh parsley, grated parmesan cheese

Provided by Alix Traeger

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 13

1 baguette
1 lb ground beef
¼ cup bread crumbs
2 tablespoons fresh parsley, chopped
½ tablespoon salt
½ tablespoon pepper
1 egg
10 slices mozzarella cheese
marinara sauce
3 tablespoons butter, melted
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 350°F (180˚C).
  • In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper.
  • Pinch off a ball of the mixture, roll between your hands to make ping-pong ball-sized meatballs.
  • Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
  • Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of two meatballs).
  • Hollow out the insides of the baguette pieces with a knife.
  • Lay two slices of mozzarella on top of each other with a 1-inch (2 cm) overlap. Place two meatballs on the overlapping region, then fold the mozzarella tightly around the meatballs.
  • Push the rolled meatballs and cheese into a baguette piece.
  • Slice the stuffed baguette pieces into 1-inch (2 cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
  • In a small bowl, mix together ingredients for garlic butter.
  • Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
  • Wrap the foil over the re-assembled baguette and bake for 15-20 minutes, until cheese is melted and the top is starting to brown.
  • Remove the foil and serve with marinara.
  • Enjoy!

Nutrition Facts : Calories 1015 calories, Carbohydrate 57 grams, Fat 55 grams, Fiber 2 grams, Protein 70 grams, Sugar 6 grams

GARLIC LOVER'S MEATBALLS AND SAUCE



Garlic Lover's Meatballs and Sauce image

This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist. -Toni Holcomb, Rogersville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 21

2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan or Romano cheese
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/8 teaspoon pepper
1 pound ground beef
2 tablespoons olive oil
SAUCE:
1 tablespoon olive oil
2 to 3 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes in puree
2 to 3 cups water, divided
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup minced fresh parsley
1/4 cup grated Parmesan or Romano cheese
1 tablespoon dried basil
2 teaspoons sugar
1/4 teaspoon pepper
Additional grated cheese and minced parsley, optional

Steps:

  • In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 12 meatballs. In a large skillet, heat oil over medium heat. Brown meatballs; drain., For sauce, in a Dutch oven, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil, sugar and pepper; bring to a boil. Reduce heat to low; carefully add meatballs., Simmer, covered, 3 hours to allow flavors to blend, stirring occasionally and adding additional water as necessary. If desired, serve with additional cheese and parsley.

Nutrition Facts :

HONEY-GARLIC GLAZED MEATBALLS



Honey-Garlic Glazed Meatballs image

My husband and I raise cattle on our farm here in southwestern Ontario, so it's no surprise that we're fond of these saucy meatballs. I know your family will like them, too. -Marion Foster, Kirkton, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 5-1/2 dozen.

Number Of Ingredients 11

2 large eggs
3/4 cup 2% milk
1 cup dry bread crumbs
1/2 cup finely chopped onion
2 teaspoons salt
2 pounds ground beef
4 garlic cloves, minced
1 tablespoon butter
3/4 cup ketchup
1/2 cup honey
3 tablespoons soy sauce

Steps:

  • In a large bowl, combine eggs and milk. Add the bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake, uncovered, at 400° for 12-15 minutes or until meat is no longer pink., Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain meatballs; add to sauce. Carefully stir to evenly coat. Cook for 5-10 minutes.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 172mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

MEATBALL-STUFFED GARLIC BREAD SLIDERS



Meatball-Stuffed Garlic Bread Sliders image

We're getting close to the Super Bowl, and it's not about who wins the trophy, but rather who wins the snack table. If you show up with these super fun sliders, that will be you. The real secret to these beauties is placing the meatball in through the top of the roll, versus splitting and stuffing in the traditional manner. Maybe it's the symmetry, or center of gravity, that makes these just feel right in your hand. If you're short on time, using pre-made meatballs will do.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 1h10m

Yield 18

Number Of Ingredients 15

2 tablespoons olive oil, divided
1 yellow onion, diced
5 cloves garlic, minced, divided
1 pound ground beef
2 tablespoons chopped Italian parsley, plus more for garnish
1 large egg
¼ cup plain bread crumbs
1 cup shredded fontina cheese, divided
2 teaspoons kosher salt
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
3 tablespoons unsalted butter
18 dinner rolls
2 cups spicy tomato sauce
2 tablespoons freshly grated Parmigiano-Reggiano cheese

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.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 45.6 g, Cholesterol 78.3 mg, Fat 9.8 g, Fiber 2.6 g, Protein 21 g, SaturatedFat 8.3 g, Sodium 653.9 mg, Sugar 1.6 g

EASY MEATBALLS



Easy Meatballs image

My husband makes these easy meatballs with simple ingredients like eggs, panko bread crumbs, garlic powder, and fresh basil, and they come out flavorful and delicious every time! Kids love them too! If desired, add the cooked meatballs to your favorite sauce until submerged (this brings out the moistness).

Provided by Love2Cook

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 8

2 eggs
2 tablespoons Italian seasoning
2 teaspoons chopped fresh basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds ground beef
½ cup panko bread crumbs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
  • Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
  • Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

Nutrition Facts : Calories 245.4 calories, Carbohydrate 5.9 g, Cholesterol 117.5 mg, Fat 15.3 g, Fiber 0.6 g, Protein 21.6 g, SaturatedFat 5.9 g, Sodium 406.9 mg, Sugar 0.2 g

MEATBALLS WITH GARLIC BREAD



Meatballs with Garlic Bread image

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

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 35m

Number Of Ingredients 10

3 hoagie rolls
1 pound ground beef chuck
1 large egg, lightly beaten
3 teaspoons minced garlic
Coarse salt and ground pepper
3/4 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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 620 g, Fat 36 g, Fiber 6 g, Protein 31 g

ROASTED MEATBALLS WITH GARLIC BREAD



Roasted Meatballs with Garlic Bread image

Meatballs in red sauce, just like grandma used to make. But now you can have it in 30 minutes. Served with crusty, buttery garlic bread. What could be better?

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 28

1 cup breadcrumbs
Nutmeg, for grating
1/2 to 2/3 cup whole milk, eyeball it
1 pound ground beef, 80/20
1/2 pound ground pork
Salt and pepper
A handful of flat-leaf parsley
4 fat cloves garlic
1 cup loosely packed grated Parm
1 cup loosely packed Pecorino Romano cheese
1 teaspoon fennel seed or pollen
1 teaspoon crushed red pepper flakes or ground pepperoncini
1 large egg
4 tablespoons EVOO, plus some for drizzling
EVOO
2 tablespoons butter
2 cloves garlic
One 14-ounce can whole or crushed Italian tomatoes
One 24-ounce jar, 3 cups, tomato passata or puree
A few leaves basil, torn
Salt
A sprinkle of superfine sugar, to taste (see Cook's Note)
EVOO
4 tablespoons butter
4 cloves garlic
A loaf of semolina sesame Italian bread or ciabatta
About 1 cup grated Parm
A handful flat-leaf parsley

Steps:

  • Preheat oven to 450 degrees F with rack at center. Line a baking sheet with parchment paper.
  • For the meatballs: Pour breadcrumbs in a small bowl, add a few grates of nutmeg and douse well with milk. Toss and let the milk absorb.
  • Place the meats in a large mixing bowl, season with salt and pepper, combine them and make a well. Rip off some parsley tops and finely chop; add to meats. Peel garlic. Grate in garlic with plane or chop by hand into meats. Pour in cheeses, sprinkle on fennel and red pepper flakes. Add egg and EVOO. Roll up sleeves, take off your jewelry. Combine the mixture and quarter the meat. Form each quarter portion into 2 large balls and place on parchment; roast 15 to 18 minutes.
  • For the sauce: Meanwhile, in a medium Dutch oven or a deep cast-iron skillet heat EVOO, 2 turns of the pan, and melt butter into oil. When it foams, grate in garlic and stir 1 minute. Add canned tomatoes and passata. Break up tomatoes with spoon and bring to a bubble. Stir in basil leaves. Reduce heat on sauce a bit and let it bubble away 15 minutes, breaking sauce up with a paddle or spoon occasionally. Add salt and sugar if needed.
  • For the garlic bread: While sauce and meatballs are cooking, heat EVOO, 2 turns of the pan, in a small pot or pan over medium heat and melt butter into it. Crush and grate garlic into butter and remove from heat. Split bread and add to oven a rack below the meatballs. Toast 5 minutes. Remove and brush with all the garlic and oil, top with cheese and chop a little parsley to sprinkle on top. Return to oven, warm another 3 minutes to set, remove.
  • Remove meatballs from oven, drop into sauce and let them roll!
  • Serve meatballs in rimmed plates or shallow bowls and add cut garlic bread for the mopping.

MEATBALL & GARLIC BREAD TRAYBAKE



Meatball & garlic bread traybake image

Make this comforting meatball and garlic bread traybake for a dinner the whole family will enjoy. You could buy a pack of meatballs if you're short on time

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 1h

Yield Serves 3 (or 2 adults and 2 children)

Number Of Ingredients 13

350g turkey thigh mince
1 tsp dried oregano
1 tsp fennel seeds
1½ tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
2 tsp sugar
150g ball mozzarella, torn into pieces
4 garlic breadsticks or garlic bread slices, torn or chopped into chunks
25g cheddar, grated
green salad or spaghetti, to serve

Steps:

  • Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over - don't worry if they're not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.
  • Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar.
  • Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.

Nutrition Facts : Calories 565 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.3 milligram of sodium

SPAGHETTI WITH MEATBALLS AND GARLIC BREAD



Spaghetti With Meatballs and Garlic Bread image

These are good, richly flavored meatballs, baked in the oven, till pink, and then simmered in the sauce, you can make your own sauce, buy one, or cook the one given here. I have others on the site, but this is a good all-purpose one, and excellent on spaghetti, I think. You will not use all of the it.

Provided by Tuck Burnette

Categories     Sauces

Time 1h10m

Yield 12 meatballs, 4 serving(s)

Number Of Ingredients 32

1/4 cup extra virgin olive oil
3 garlic cloves, sliced fine
2 teaspoons creole seasoning
6 ounces tomato paste
2 tablespoons dry red wine
1/2 cup chicken stock
1/2 cup water
28 ounces of whole tomatoes with juice, crushed by hand
1 egg
1 egg yolk
1/2 teaspoon salt
pepper
nutmeg, grated
1 pinch dry basil
1 pinch dry oregano
1 pinch dried rosemary
1 pinch dried thyme
1 pinch dried dill
1 ounce parmigiano-reggiano cheese
1 fresh baguette, split in two
2 tablespoons milk
chopped fresh parsley, to taste
1 lb ground beef, 90% lean
3 tablespoons extra virgin olive oil
garlic powder, to taste
grated parmesan cheese
1 lb good spaghetti or 1 lb other pastas
1 tablespoon butter (optional)
parmigiano-reggiano cheese, grated, for saucing
pasta water, if needed
parmigiano-reggiano cheese, for serving
chopped herbs, if desired

Steps:

  • Cook the sauce: Put the olive oil and sliced garlic into a heavy sauce pot or broad sauté pan. Turn the heat to medium-high.
  • Cook gently until the garlic becomes colored a light gold, then add the creole seasoning (do not omit this), and stir, once or twice.
  • Stir in the tomato paste, turn the heat down, and break up well with a metal whisk.
  • Add no salt, add pepper, if desired.
  • Put in the two (or three) tablespoons red wine, and reduce a little. Then add the broth, water, and tomatoes. Bring to a simmer, stirring every so often, and cook gently for 20 to 30 minutes. Remove pan from heat.
  • Make the meatballs: Put the egg, egg yolk, salt, pepper, to taste, the nutmeg and all the herbs into the bowl of a food processor. Grate in the cheese. Purée. Set aside.
  • Remove the soft white crumb from both sides of the split baguette. Measure 1/2 cup of it, save the remainder for another purpose, or discard.
  • Put into a bowl with the milk, squeeze between the fingers until it is well broken up.
  • Add to the food processor with the wet ingredients, and pulse to well combine.
  • Empty the contents of this into a bowl with the crumbled meat. Work to a paste, adding some chopped fresh parsley.
  • Form into 12 meatballs, and place evenly on a foil lined, sprayed sheet pan.
  • Bake at 400 degrees for 12-15 minutes. Remove, add to sauce, using a spatula to loosen balls, if necessary.
  • Keep oven on.
  • Bring a pot of salted water to a boil to cook pasta.
  • Combine olive oil and garlic powder to taste (1/2-1 teaspoon), brush on both sides of cut baguette.
  • Sprinkle lightly with Parmesan cheese, a pinch of salt and pepper, and chopped parsley if desired.
  • The bread needs to bake for 10 minutes, add it to the oven, on a sheet pan, to bake, when dropping the pasta.
  • Return the pan of sauce to the stove and bring to a gentle simmer, covered, simmer till done, but less than 10 minutes.
  • Drop the pasta into boiling salted water, cooking till al dente.
  • Retrieve the meatballs to a plate with tongs. Reserve a little of the pasta cooking water.
  • Drain the pasta, toss with the tablespoon of butter, if using, a handful or two of grated Parmesan cheese, and adding about 2 cups of the sauce. Thin lightly with cooking water if nessecary.
  • Cut the garlic toast into pieces. Place pasta on warm plates, topping each with three meatballs, and sprinkle each serving with more grated Parm.
  • Serve at once with garlic bread on the side, and if desired, any additional sauce.

Nutrition Facts : Calories 1769.8, Fat 52.3, SaturatedFat 13.8, Cholesterol 172.2, Sodium 2497.5, Carbohydrate 248.6, Fiber 13.6, Sugar 20.2, Protein 75.5

ROASTED GARLIC MEATBALLS



Roasted Garlic Meatballs image

This recipe calls for a mix of ground pork and groound beef, but you can use all beef if you want. This can also be made into burgers or moatloaf. This is best if you mix it the night before cooking. Prep time does not include time to raost garlic.

Provided by MARIA MAC

Categories     Meat

Time 55m

Yield 14-20 meatballs

Number Of Ingredients 10

1 1/2 lbs ground pork
1 1/2 lbs lean ground beef
4 slightly beaten eggs
1 cup chopped fresh parsley
2 heads roasted garlic, mashed
1 1/2 cups grated pecorino romano cheese
1 cup Italian seasoned breadcrumbs
2 teaspoons black pepper
2 teaspoons cayenne pepper
1 teaspoon kosher salt

Steps:

  • In a large bowl combine ground veal, ground pork, and ground beef. Add eggs, parsley, garlic, cheese, bread crumbs, black pepper cayenne pepper, and salt; mix well.
  • Shape into meatballs (golf ball size).
  • Place meatballs on a baking sheet and bake in a 350 degree oven about 35 minutes until done, turning once.

Nutrition Facts : Calories 293.4, Fat 17, SaturatedFat 6.3, Cholesterol 137.8, Sodium 366.3, Carbohydrate 8, Fiber 0.8, Sugar 0.7, Protein 25.7

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your meatballs and garlic bread.
  • Don't overmix the meatball mixture. Overmixing can make the meatballs tough.
  • Brown the meatballs well before adding them to the sauce. This will help to keep them moist and flavorful.
  • Simmer the meatballs in the sauce for at least 30 minutes. This will allow the flavors to meld and develop.
  • Serve the meatballs with your favorite pasta, rice, or mashed potatoes.
  • For the garlic bread, use a good quality baguette or ciabatta bread.
  • Brush the bread with olive oil and garlic butter before baking.
  • Bake the garlic bread until it is golden brown and crispy.

Conclusion:

Meatballs and garlic bread are a classic combination that is sure to please everyone at your table. These recipes are easy to follow and can be made with ingredients that you probably already have on hand. So next time you're looking for a quick and delicious meal, give these recipes a try.

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