Classic Italian Meatball Sub
with Roasted Potato Wedges
- Soy
- Wheat
- Milk
Perhaps there is nothing more beloved than the classic Italian meatball sandwich. It’s basically everything that’s good and right in the world, sandwiched between a buttery baguette. And this one’s extra special thanks to melty mozzarella and a homemade tomato sauce! More familiar with the grab-n-go lunch sandwich? This one turns the deli version totally dinner-worthy thanks to a side of roasted potato wedges. Yep, that’s one sublime sub!
Ingredients
12 ounce
Potatoes
1 unit
Yellow Onion
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Italian Seasoning
1.5 ounce
Tomato Paste
2.5 ounce
Marinara Cup
1 unit
Chicken Stock Concentrate
½ cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
1 tablespoon
Cooking Oil
0.13 teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and finely dice half the onion (whole onion for 4). Halve baguettes lengthwise, stopping before you get all the way through.
• Lightly oil a baking sheet. Toss potatoes on one side of prepared sheet (whole sheet for 4 servings) with a drizzle of oil, salt, and pepper. • Roast on top rack for 5 minutes. (You’ll add more to the sheet then.)
• Meanwhile, in a medium bowl, combine beef*, panko, 2 tsp Italian Seasoning (4 tsp for 4 servings), salt (we used ½ tsp; 1 tsp for 4), and pepper. Form into 6 equal-size meatballs (12 for 4). • Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully add meatballs to empty side. (For 4, leave potatoes roasting; add meatballs to a second sheet and roast on middle rack.) Return to top rack, tossing halfway through, until everything is browned and cooked through, 18-20 minutes more.
• Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add onion; season with a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. • Add tomato paste and remaining Italian Seasoning. Cook, stirring constantly, until fragrant and darkened, 30-60 seconds. TIP: If you like things spicy, add a pinch of chili flakes from your pantry. • Add marinara, stock concentrate, ½ cup water (¾ cup for 4 servings), and a pinch of sugar. Cook, stirring occasionally, until thickened, 2-3 minutes. • Remove from heat; season with salt and pepper.
• Once potatoes and meatballs are done, remove sheet from oven. • Toast baguettes, cut sides up, directly on middle rack until golden, 2-3 minutes. • Spread softened butter onto cut sides of baguettes and season with a pinch of salt and pepper
• Transfer meatballs to pan with sauce; gently turn to coat. • Place toasted baguettes on sheet with potato wedges. (For 4 servings, place baguettes on sheet used for meatballs.) Fill baguettes with meatballs and sauce; sprinkle tops with mozzarella. Return to top rack until cheese melts, 2-3 minutes. • Divide meatball subs and potato wedges between plates. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty meatballs and flavorful sauce, though some found it bland and suggested adding garlic or extra seasoning.
- Ease of prep: Generally easy to make, though a few found it time-consuming or messy. Some appreciated learning to roast meatballs.
- Suggestions: Consider adding garlic to meatballs, using more sauce, and cooking meatballs separately from potatoes to avoid greasiness.
- Portions: Generous servings; many had leftovers for lunch. Some found the bread too small for the meatballs.
- Sides: Several customers suggested offering a veggie side instead of potatoes to balance the carbs.
Reviews from our home cooks
Yummy!!! The meatballs were succulent and juicy and the sauce was delicious. Paired with the melty cheese and soft roll this made a great sandwich. The potato wedges were nice too.
Easy to cook, and enjoyed by all! I would put the potato wedges in the air fryer next time for more of a crunchy potato. Also I highly recommend a baking sheet with a lip for the meatballs.
The meatball sub was delicious! BUT how do I get my potatoes crispy? I followed the recipe, but the potatoes were not golden brown and crispy. Is this because the potatoes are refrigerated? I'll try bringing them to room temp next time.
Great recipe! Plenty of sauce and cheese and the whole sandwich came out great. I did think the meatballs needed more Italian seasoning than the recipe called for.
I was not a big fan of meatball subs in the past but I thought I would give it a try. I was not disappointed! I cannot wait for this recipe to come around again. I will get it every time.
We haven't had meatball subs for a looooooong time and man, was this fun and delicious to make. And we are totally sold on the potato fries cooked this way- fresh and satisfying.
Well, you probably know the rolls are kinda iffy. The only problem was all the fat from the meatballs sliding into the potatoes, and I had some problems soaking it up. But the rest was great--delicious meatballs, potatoes and sauce. Again, I like learning something new: roasting meatballs worked, and the potatoes cooked better at 450 (or was it the yellow potatoes?) than my usual roasted potato wedges.
Incredible! So tasty. I will say that the recipe card has issues. It never mentioned chopping the onion. It didn't say which rack to cook the potatoes. And it only said use half the Italian seasoning. I assumed I needed to use both for 4 servings? The flavor was great though!
The meat only had salt, pepper and Italian seasoning. The sauce had onions and chicken stock. It needed more seasoning. Adding garlic and oregano would have perked up the meat and sauce. Additionally, the sub rolls were only 4" rolls, but looked like 6" in the picture. Finally, there was no vegetable other than the potatoes. Considering the cost of the meal, we could have purchased bigger and better meatball subs (and fries) at any of several local restaurants for probably less money.
Didn't need potato wedges would rather have a green vegetable but the sub was perfect
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