Meatball Stuffed Mini Bread Loaves!
By: Kecia’s Flavor Breakthrough!
Quite some time ago I made this outrageously good Italian Sausage Stuffed Bread Loaf! This thing was so good, it inspired several other ideas including this one. I made it and it turned out so good that I photographed the end product at least. I didn’t photograph the process like I normally do however. But trust me, it is really easy. You can use premade meatballs or my Mini Meatballs recipe. Link will be in the recipe.
Serves 4 with left overs
- 1 batch Mini Meatballs (This batch I used ground chicken instead of beef)
- 1 tbsp. olive oil
- 1 onion, diced
- ½ bell pepper diced
- 2 cloves garlic, minced
- 4 cups crushed tomatoes
- 1 tbsp. Italian seasoning
- ½ tbsp. sugar
- Salt and pepper to taste
- 1 cup shredded mozzarella
- 4 Bolillios Rolls
Preheat oven to 400°F
Heat olive oil over medium high heat, add onion and pepper. Cook until onion is slightly translucent. Add the garlic and cook an additional minute. Stir in the meatballs and pour the tomatoes over. Add the Italian seasoning, sugar, salt and pepper. Reduce heat and let simmer, covered for at least a half hour until flavors combine. Test seasonings and adjust if necessary.
Remove the top of the roll carefully and hollow out roll. Use half of the cheese to cover the inside of the roll. Place the rolls and the tops of the rolls into oven until cheese melts and rolls get slightly crusty.
Place 4-5 meatballs and sauce into each roll.
Cover with the rest of the cheese and place back into oven for 5 minutes or until cheese is melted.
Cover with the top and serve hot.
Bolillios are a little bigger than hotdog buns and a lot crustier. Any nice size crusty roll will do, though.