Ingredients Jump to Instructions ↓

  1. 1 pound(s) 80% lean ground beef

  2. 1 teaspoon(s) salt

  3. 1 pinch(es) chile flakes

  4. 1/4 teaspoon(s) fennel seed, ground

  5. 1/3333333333333 cup(s) breadcrumbs

  6. 3 tablespoon(s) parsley, chopped

  7. 1 teaspoon(s) oregano, chopped

  8. 1/2 cup(s) fresh ricotta cheese

  9. 1 egg

  10. 1 tablespoon(s) olive oil

  11. 4 cup(s) Italian sauce

  12. 4 10-inch Baguettes

  13. Sliced Mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450. Combine all ingredients except olive oil in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle olive oil in a small baking dish, making sure to evenly coat the entire surface (use your hand to spread the oil). Roll the mixture into round, golf-ball sized meatballs making sure to pack the meat firmly. Place the balls into oiled dish so that the meatballs are lined up evenly in rows and are touching each of their foru neighbors. Roast until firm and cooked through, about 20 minutes. While the meat balls are roasting, heat 4 cups Italian sauce. When the meatballs are firm and fully cooked, train the excess grease from the pan and pour the sauce over them and continue roasting for another 14 minutes.

  2. To make heros:

  3. Slice each baguette lengthwise in half and lightly toast. Ladle about 6 ounces warm tomato sauce on each baguette, making sure you coat inside of both top and bottom of the loaf; add three lightly-smashed meatballs, top with three slices of Mozzarella cheese and broil until cheese is melted.


Send feedback