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 10 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*, half the mozzarella, panko, 2 tsp Italian Seasoning (4 tsp for 4 servings), salt (we used ½ tsp; 1 tsp for 4), and pepper. (You’ll use the rest of the Italian Seasoning in the next step.) Form mixture into 10-12 1½-inch meatballs (20-24 meatballs for 4).  

Once potatoes have roasted for 10 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, 12-15 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.