Ready for some garlic? I certainly hope so because these meatball-parm garlic bread bowls are chock full of that super fragrant and delicious ingredient!

While it won’t make your breath smell pretty, these little guys are mega-delicious.  I found myself eating a little more than I had planned to.  They are a very unique take on the classic sandwich.


Making these bad boys is a 8 step assembly process…

  1. Make the Meatballs
  2. Butter, Garlic and Bake the Bread
  3. Add Sauce
  4. Add Ricotta
  5. Add Meatball
  6. Add Sauce
  7. Add Fresh Mozzarella
  8. Bake to Perfection!


Fortunately eating the meatball parm garlic bread bowls is a 1 step process and in my case a 1 Bite process!

Live to Eat!


5.0 from 1 reviews
Meatball Parm in Garlic Bread Bowls
Prep time
Cook time
Total time
A unique take on the classic sandwich, these meatball parm in garlic bread bowls are amazing!
Recipe type: Appetizer
Serves: 12 servings
  • SAUCE:
  • 28 oz Can Crushed Tomatoes (*USE TOMATOES FROM SAN MARZANO*)
  • 2 Tablespoons Olive Oil
  • 4 Garlic Cloves
  • 1 Teaspoon Salt (more to taste)
  • ½ Teaspoon Pepper (more to taste)
  • 4 Fresh Basil Leaves
  • MEATBALLS (Made without garlic because of abundance in recipe)
  • 1 lb Ground Veal/Pork/Beef (can substitute ground sirloin)
  • 1 Teaspoon Worcester Sauce
  • ½ Cup Bread Crumbs
  • ¼ Cup Parmigiana Cheese (grated)
  • 1 Egg (beaten)
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • 1 Tablespoon Fresh Parsley (chopped)
  • 12 Italian Sandwich Bread Slices (crust removed)
  • 6 Garlic Cloves (chopped finely)
  • 4 Tablespoons Unsalted Butter
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • 4 Tablespoons Ricotta Cheese (for filling)
  1. SAUCE:
  2. Heat 2 T olive oil in a medium saucepan.
  3. Add 4 garlic cloves and cook for 2 minutes.
  4. Add crushed tomatoes and bring mixture to a boil
  5. Add t salt and ½ t pepper then reduce heat to simmer
  6. Cover sauce and cook on medium low for 20-25 minutes until sauce reduces.
  7. A couple minutes before sauce is done add the fresh basil leaves.
  8. Combine meat, Worcester, bread crumbs, parmigiana cheese, t salt, ½ t pepper, parsley and egg in a bowl.
  9. *Be gentle when you fold and mix ingredients (by hand) together to keep meatballs soft.
  10. Roll meatballs into small 1½ inch round balls
  11. Place on greased baking sheet and bake in oven for 10 minutes.
  12. Remove meatballs and leave oven on at 425 degrees (for breadbowls)
  14. Cut the crust off of the 12 slices of bread.
  15. Place bread in a cupcake or muffin tin so they form rounded cups.
  16. Melt 4 Tablespoons butter and brush onto each bread cup.
  17. Cover each bread cup with an equal portion of the 6 chopped garlic cloves, salt and pepper.
  18. Place in 425 Degree oven for 10 minutes.
  19. Remove bread cups and begin assembly (leave oven on for last step).
  21. In each bowl add in the following order:
  22. Tablespoon sauce, 1 Teaspoon ricotta cheese, 1 meatball, 1 Tablespoon sauce, 1 oz fresh mozzarella cheese.
  23. Place meatball parm cups in oven and bake for 7-10 minutes until the cheese is melted and bubbling.
  24. Remove from oven and serve immediately (optional garnish with parsley).,

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