Mama Mia Meatball Melts
with Mozzarella, Potato Wedges, and Garlic Aioli
Somewhere along the line, sandwiches were deemed “lunch food only,” and we’re here to call that bad marketing. Sandwiches could not be more dinner-worthy, people! Our chefs have officially reclaimed the handheld meal and now present it to you in its most hearty, delicious, and satisfying form. Tuscan-spiced meatballs are baked, simmered in a scratch-made tomato sauce, and then sandwiched between cheesy, toasted buns. There’s even a side of roasted potatoes with garlic aioli (for good measure). Step aside, lunch police!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
2 clove
Garlic
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains Eggs)
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Tuscan Heat Spice
13.76 ounce
Colavita Crushed Tomatoes
½ cup
Mozzarella Cheese
(Contains Milk)
Not included in your delivery
4 teaspoon
Olive Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Mince or grate garlic. Halve buns. In a small bowl, combine mayonnaise and a small pinch of garlic (you’ll use more later).
In a medium bowl, combine beef, panko, half the Tuscan Heat Spice, and ¾ tsp salt (1½ tsp for 4 servings). Form into 10-12 1½-inch meatballs (20-24 for 4).
Toss potatoes on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 20 minutes (you’ll add more to the sheet then).
Meanwhile, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add meatballs; cook, turning occasionally, until browned and cooked through, 8-10 minutes. Transfer to a plate; discard fat from pan. Add a drizzle of olive oil to same pan over medium heat. Stir in crushed tomatoes, ¼ cup water (⅓ cup for 4), ½ tsp salt (1 tsp for 4), ½ tsp sugar (1 tsp for 4), and remaining garlic and Tuscan Heat Spice. Simmer until thickened, 5-7 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4).
Slice meatballs in half and gently stir into sauce. Once potatoes have roasted 20 minutes, remove baking sheet from oven and push potatoes to one side. Place buns cut sides up on empty side of sheet; sprinkle top buns with half the mozzarella. (For 4 servings, leave potatoes roasting and add buns to a second baking sheet; toast on middle rack.) Return to oven until potatoes are tender, cheese is melted, and buns are lightly toasted, 3-5 minutes.
Divide buns between plates; fill with as many saucy meatballs as you like and sprinkle with remaining mozzarella. (TIP: The sandwiches are supposed to be messy, so don’t be afraid to pile them high!) Serve any extra meatballs and sauce on the side. Serve with potato wedges and garlic aioli for dipping.
