Classic Italian Meatball Subs
with Roasted Green Beans
Perhaps there is nothing more beloved than the classic Italian meatball sandwich. It’s basically everything that’s good and right in the world, sandwiched between a buttery baguette. And this one’s extra special thanks to melty mozzarella and a homemade tomato sauce! More familiar with the grab-n-go lunch sandwich? This one turns the deli version totally dinner-worthy thanks to a side of roasted potato wedges. Yep, that’s one sublime sub!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Green Beans
ounce
Potatoes
1 unit
Tomato Paste
1 unit
Onion
8 ounce
Fully Cooked Beef Meatballs
(Contains: Eggs, Milk, Wheat)
1 unit
Chicken Stock Concentrate
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
2.5 ounce
Marinara Sauce
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Salt
0.15 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges.
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes.
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 half the 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.
Stir in meatballs. Reduce heat to medium low and continue to cook until sauce is very thick and meatballs are warmed through, 2-3 minutes more.
Remove from heat; season with salt and pepper.
Once potatoes 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.
Fill baguettes with meatballs and sauce; sprinkle tops with mozzarella. Return to top rack until cheese melts, 2-3 minutes.
Divide meatball subs and potato wedges between plates. Serve.
