Classic Italian Meatball Subs

• 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.)

Swap in broccoli for potatoes. (You’ll roast broccoli in the next step.)

• 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.

Add meatballs to sheet opposite broccoli. Cook through the rest of this step as instructed, roasting meatballs along with broccoli.

• 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.