Classic Italian Meatball Subs
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Classic Italian Meatball Subs

Classic Italian Meatball Subs

with Roasted Broccoli

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!


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

Total Time40 minutes
Prep Time10 minutes


serving amount

12 ounce


1 unit

Yellow Onion

2 unit


(Contains Soy, Wheat)

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon

Italian Seasoning

1 unit

Tomato Paste

2.5 ounce

Marinara Cup

1 unit

Chicken Stock Concentrate

½ cup

Mozzarella Cheese

(Contains Milk)

8 ounce

Broccoli Florets

Not included in your delivery

1 tablespoon

Cooking Oil


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1000 kcal
Fat53 g
Saturated Fat20 g
Carbohydrate88 g
Sugar12 g
Dietary Fiber5 g
Protein42 g
Cholesterol135 mg
Sodium1510 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.


Baking Sheet
Medium Bowl
Large Pan



• 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.

Cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)

Roast Potatoes

• 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.)

Form & Cook Meatballs

• 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.

Make Sauce

• 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.

Toast Bread

• 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.

Finish & Serve

• 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.

Remove broccoli from baking sheet before toasting subs.

Ground Beef is fully cooked when internal temperature reaches 160º.