Italian Pork Sausage Meatball Subs
with Sautéed Pepper & Onion, Mozzarella & Roasted Potatoes
- Soy
- Wheat
- Milk
- Eggs
C’mon, what’s better than a fully loaded meatball sub? A fully loaded meatball sub made with savory, herby Italian pork sausage! These hearty sandwiches are sure to fill your belly and dazzle your senses. Tender roasted meatballs are piled into garlicky baguettes along with sautéed onion and pepper, melty mozzarella, and creamy garlic aioli. A side of golden roasted potato wedges makes this meal a perfect combo.
Ingredients
12 ounce
Potatoes
1 unit
Yellow Onion
1 unit
Long Green Pepper
2 clove
Garlic
1 unit
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
6 ounce
Pork Sausage Mix
1 unit
Shredded Mozzarella
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Milk
(Contains: Milk)
Cooking Oil
Ketchup (optional)
Mayonnaise
(Contains: Eggs)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust racks to middle and top positions; preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion; finely chop a few slices until you have 2 TBSP (4 TBSP for 4 servings). Core, deseed, and thinly slice green pepper crosswise. Peel and finely chop garlic. Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper (spread across entire sheet for 4). Roast on middle rack for 10 minutes (you’ll add more to the sheet then).
Meanwhile, halve baguettes; gently tear small pieces of bread from center of baguettes until you have ¼ cup (½ cup for 4 servings). In a medium bowl, soak torn bread pieces with 2 TBSP milk (4 TBSP for 4); stir until broken up and pasty. Add sausage, chopped onion, remaining garlic powder, ¾ tsp salt (1½ tsp for 4), and pepper. (Add a pinch of chili flakes here if you like things spicy!) Form into 6 1-inch meatballs (12 meatballs for 4).
Once potatoes have roasted 10 minutes, carefully place meatballs on empty side of sheet. Roast until meatballs are golden brown and cooked through and potatoes are browned, 14-16 minutes more. (For 4 servings, leave potatoes roasting; add meatballs to a second sheet and roast on top rack.) Transfer meatballs and potatoes to a plate; cover to keep warm. Carefully wipe off any excess grease from sheet if needed.
While meatballs roast, heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; season with salt and pepper. Cook, stirring, until browned and tender, 4-6 minutes. Remove from heat.
In a small bowl, combine 2 TBSP mayonnaise (4 TBSP for 4 servings) and half the garlic. Add 2 TBSP butter (4 TBSP for 4) and remaining garlic to a separate small microwave-safe bowl; microwave until melted, 1-2 minutes. Brush cut sides of baguettes with garlic butter; arrange, cut sides up, on baking sheet used for meatballs. Bake on top rack until golden brown, 3-5 minutes.
Carefully fill bottom halves of baguettes with 3 meatballs each; top with as much pepper and onion as you like. Sprinkle cheese over top. Bake filled baguette halves on top rack until cheese is melted and bubbly, 2-3 minutes. Meanwhile, evenly brush top halves of baguettes with garlic aioli. Remove filled baguette halves from oven; top with top baguette halves. Divide meatball subs and roasted potatoes between plates. If you’ve got some on hand, serve with ketchup on the side for dipping.
Pork Sausage is fully cooked when internal temperature reaches 160°.
