HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconClassic Italian Meatball Sub
Classic Italian Meatball Sub

Classic Italian Meatball Sub

with Roasted Potato Wedges

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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!

Tags:Fair Climate Score

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce


1 unit

Yellow Onion

2 unit

Demi Baguette

(ContainsSoy, Wheat)

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs


1 tablespoon

Italian Seasoning

1.5 ounce

Tomato Paste

2.5 ounce

Marinara Cup

1 unit

Chicken Stock Concentrate

½ cup

Mozzarella Cheese


Not included in your delivery

1 tablespoon

Cooking Oil

0.13 teaspoon


1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1050 kcal
Fat46 g
Saturated Fat19 g
Carbohydrate112 g
Sugar13 g
Dietary Fiber6 g
Protein45 g
Cholesterol130 mg
Sodium1490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.