Beef and lentil meatball subs with tomato sauce and ricotta- Transform a humble baguette into a mouth watering meal with this hearty and satisfying recipe. Split crusty baguettes are generously stuffed with tender, homemade meatballs, each one packed with flavor and cooked to perfection. A dollop of creamy ricotta adds a luscious contrast to the rich meat, while a vibrant, herby tomato sauce is spooned over the top to tie everything together with a burst of freshness and depth.
This crowd-pleasing dish is surprisingly easy to put together—taking less than 30 minutes to prepare, with a hands-off cooking time of 30 minutes to an hour depending on your oven and preferences. It yields four delicious servings, making it perfect for a cozy family dinner, a casual gathering with friends, or even a fun twist on a weekend lunch.
Whether served hot and melty straight from the oven or paired with a crisp green salad, these stuffed baguettes are a comforting, flavor-packed option that’s sure to become a regular favourite.
Beef and lentil meatball subs with tomato sauce and ricotta- ingredient list!
Ingredients for Beef and lentil meatball subs with tomato sauce and ricotta-
50ml (2fl oz) of milk
3 ounces (80g) of breadcrumbs
500g/1lb 2 ounces of minced beef or pork
150g/5½oz of cooked black or green lentils
One egg that is free-range
30g/1oz of grated parmesan and a large teaspoon of dried oregano
Four tablespoons of olive oil
Two little onions, diced
Three cloves of finely chopped garlic
400g of diced tomatoes, one large sprig of fresh thyme leaves only, two fresh bay leaves, or four fresh sage leaves
Ingredients needed to serve the plate-
100g/3½oz of ricotta, 1 big baguette, salt, and freshly ground black pepper
Beef and lentil meatball subs with tomato sauce and ricotta- step by step instruction guide!
Step 1
In a large mixing bowl, pour the milk over the breadcrumbs and gently stir to ensure all the crumbs are evenly moistened. This step is key to creating soft, tender meatballs, as the soaked breadcrumbs help retain moisture and give the final mixture a light, melt-in-the-mouth texture. Once combined, set the bowl aside and let the mixture sit undisturbed for about 5 minutes. During this time, the breadcrumbs will absorb the milk, swell slightly, and soften, forming a creamy base that will blend seamlessly into the meatball mixture. This simple step makes a big difference in the texture and tenderness of the finished dish.
Step 2
Once the breadcrumbs have fully absorbed the milk and formed a soft, moist base, add the rest of your meatball ingredients to the bowl. Tip in the beef or pork mince (or a mixture of both, if you prefer), followed by the cooked lentils for added texture and a subtle earthy flavor that complements the meat beautifully. Crack in the egg, which will help bind the mixture, and sprinkle in the finely grated Parmesan for a rich, savory depth. Add the dried oregano for a hint of herby warmth, then season generously with salt and freshly ground black pepper to bring everything to life.
Step 3
Using clean hands, begin mixing the ingredients together, kneading the mixture thoroughly for about 3 minutes. The goal is to ensure everything is well incorporated and that the mixture becomes cohesive and slightly sticky to the touch—this helps the meatballs hold their shape while cooking and prevents them from falling apart.
Step 4
Once the mixture is fully combined, wet your hands lightly to prevent sticking and begin shaping it into small meatballs, about the size of ping-pong balls. As you roll each one, compress the mixture firmly between your palms to make sure it’s tightly packed, which will result in tender yet robust meatballs that hold together beautifully during cooking. Place the shaped meatballs on a plate or tray and set them aside while you prepare the next step.
Step 5
Heat 2 tablespoons of oil in a large, lidded frying pan over medium heat. Allow the oil to warm up until it shimmers slightly—this ensures the meatballs will sear properly without sticking. Once hot, carefully add the meatballs in a single layer, making sure not to overcrowd the pan. If needed, cook them in batches to give each one enough space to brown evenly.
Step 6
Fry the meatballs for 5 to 8 minutes, turning them occasionally to brown all sides. You’re not aiming to cook them through at this stage—just to develop a golden, flavorful crust on the outside, which adds depth and texture to the finished dish. As each batch is done, transfer the browned meatballs to a plate and set aside. Keep the pan (and any leftover flavourful oil or browned bits) on the heat—you’ll use it to build your sauce next, which will soak up all those delicious meatball drippings.
Step 7
In the same pan, add the onion and the remaining 2 tablespoons of oil. Cook over medium heat for about 8 minutes. Cook the thyme leaves and garlic for two minutes, or until fragrant. Season with salt and pepper and add the chopped tomatoes.
Step 8
Spoon some of the tomato sauce over the meatballs after bringing the liquid to a simmer. Cover and simmer over low-medium heat until the meatballs are cooked through and piping hot, about 25 to 30 minutes. Take the pan off of the hob. Take a fresh, crusty baguette and carefully slice it in half lengthways, being sure not to cut all the way through if you’d like it to hinge like a sub-style sandwich.
Step 9
Alternatively, fully separate the two halves if you prefer an open baguette or want to make assembly a bit easier. Generously slather the bottom half with creamy ricotta cheese, spreading it all the way to the edges so every bite gets a bit of that rich, smooth flavour.
Step 10
Next, line the ricotta-covered base with the warm, browned meatballs, nestling them snugly along the length of the bread. Spoon over a generous helping of the herby tomato sauce, letting it drizzle between and over the meatballs—don’t worry if it gets a little messy; that’s part of the charm. The sauce adds moisture, flavor, and ties everything together beautifully.
Step 11
Slice a baguette in half lengthways. Spread ricotta generously over the bottom half, then arrange the cooked meatballs along the length. Spoon over some of the herby tomato sauce, then place the top half of the baguette on to close the sandwich. Slice into four equal portions and serve warm!
For more recipes like this delicious lunch meal, click this link here!
For more recipes, articles and more like this, click on this link here!
