Classic Italian Meatball Subs

Name: Classic Italian Meatball Subs with Roasted Broccoli
Yield: 2 servings
Cuisine: Italian
Ingredients: oz Potato; 1 Tomato; 1/2 Onion; 8 oz Broccoli; 10 oz Ground Beef; 1 unit Chicken Stock Concentrate; 1/2 cup Mozzarella Cheese; 1 tbsp Italian Seasoning; 1/4 cup Breadcrumbs; 2 unit Demi-Baguette; 2 1/2 oz Marinara Sauce; 2 tsp Salt, tsp; tsp Black Pepper, tsp; 0.15 tsp Granulated Sugar, tsp; 1 tbsp Cooking Oil, tbsp; 1 tbsp Butter, tbsp

with Roasted Broccoli

By Recipe0 System

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!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

oz Potato
1 Tomato
1/2 Onion
8 oz Broccoli
10 oz Ground Beef
1 unit Chicken Stock Concentrate
1/2 cup Mozzarella Cheese
1 tbsp Italian Seasoning
1/4 cup Breadcrumbs
2 unit Demi-Baguette
2 1/2 oz Marinara Sauce
2 tsp Salt, tsp
tsp Black Pepper, tsp
0.15 tsp Granulated Sugar, tsp
1 tbsp Cooking Oil, tbsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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. Halve, peel, and finely dice half the onion (whole onion for 4). Halve baguettes lengthwise, stopping before you get all the way through.

Cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)
2

Lightly oil a baking sheet. Toss potatoes on one side of prepared sheet (whole sheet for 4 servings) with a drizzle of oil, salt, and pepper.

Roast on top rack for 10 minutes. (You’ll add more to the sheet then.)

Swap in broccoli for potatoes. (You’ll roast broccoli in the next step.)
3

Meanwhile, in a medium bowl, combine beef*, half the mozzarella, panko, 2 tsp Italian Seasoning (4 tsp for 4 servings), salt (we used ½ tsp; 1 tsp for 4), and pepper. (You’ll use the rest of the Italian Seasoning in the next step.) Form mixture into 10-12 1½-inch meatballs (20-24 meatballs for 4).

Once potatoes have roasted for 10 minutes, remove sheet from oven. Carefully add meatballs to empty side. (For 4, leave potatoes roasting; add meatballs to a second sheet and roast on middle rack.) Return to top rack, tossing halfway through, until everything is browned and cooked through, 12-15 minutes more.

Add meatballs to sheet opposite broccoli. Cook through the rest of this step as instructed, roasting meatballs along with broccoli.
4

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 remaining 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.

Remove from heat; season with salt and pepper.
5

Once potatoes and meatballs 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.
6

Transfer meatballs to pan with sauce; gently turn to coat.

Place toasted baguettes on sheet with potato wedges. (For 4 servings, place baguettes on sheet used for meatballs.) Fill baguettes with meatballs and sauce; sprinkle tops with remaining mozzarella. Return to top rack until cheese melts, 2-3 minutes.

Divide meatball subs and potato wedges between plates. Serve.

Remove broccoli from baking sheet before toasting subs.

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