Cheesy Meatball Subs
with Herby Marinara and Crispy Broccolini
What’s better than a cheesy meatball sub? Tender meatballs simmer in an herby marinara for slow-cooked flavor in only 30 minutes!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Wheat, Soy)
Not included in your delivery
Wash and dry all produce 400 degrees. Halve, peel, and finely dice the onion. Thinly slice the garlic. Finely chop half the basil leaves.
Heat a large drizzle of olive oil in a large pot over medium heat. Add the onion and garlic and cook, tossing for 4-5 minutes, until soft. Set half the onion mixture aside in a medium bowl. Add 1 cup crushed tomatoes, 1 1/2 cups water, the chopped basil, and half the Italian seasoning to the pot with the onion mixture. Bring to a simmer and season with salt and pepper.
Add the ground beef and the remaining Italian seasoning to the bowl with the reserved onion mixture. Season with salt (we used ¾ teaspoon kosher salt) and pepper and thoroughly combine with your hands. Form the mixture into 12 meatballs. Place the meatballs into the simmering marinara and cover for 8 minutes, flipping halfway through cooking.
Roast the broccolini: Cut the broccolini into thirds and toss on a 3 baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 12 minutes, until slightly crispy.
Finish the meatballs: Uncover the meatballs and simmer until the marinara sauce is thickened and the meatballs are cooked through, approximately 3-4 minutes. Sprinkle the meatballs with the mozzarella cheese and cover again until the cheese has melted.
Split the po’ boy rolls and place in the oven 6 to toast for 2-3 minutes. Cut the lemon into wedges. Place a large spoonful of marinara and 3 cheesy meatballs inside each roll and finish with the remaining basil leaves. Squeeze some lemon over the crispy broccolini and serve alongside. Enjoy!