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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
PoBoy Rolls(ContainsWheat, Soy)
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!