Classic Italian Meatball Sub

🥘 Ingredients

• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• cooking oil
  2 tbsp
• demi-baguette
  4 unit
• ground beef
  20 oz
• italian seasoning
  2 tbsp
• marinara cup
  5 oz
• mozzarella cheese
  1 c
• panko breadcrumbs
  ½ cup
• pepper
• potatoes
  24 oz
• salt
• sugar
  0.13 tsp
• tomato paste
  3 oz
• yellow onion
  1 unit

🍳 Cookware

• baking sheet
• medium bowl
• large pan

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 450 degrees. Bring butter (1 TBSP for 2 servings) to room temperature. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and finely dice half the yellow onion (whole onion for 4). Halve demi-baguette lengthwise, stopping before you get all the way through.

   butter: 2 tbsp, potatoes: 24 oz, yellow onion: 1 unit, demi-baguette: 4 unit
2. 

   2

   Lightly oil a baking sheet . Toss potatoes on one side of prepared sheet (whole sheet for 4 servings) with a drizzle of cooking oil , salt , and pepper . Roast on top rack for ⏱️ 5 minutes . (You’ll add more to the sheet then.)

   cooking oil: 1 tbsp, salt, pepper
3. 

   3

   Meanwhile, in a medium bowl , combine ground beef *, panko breadcrumbs , 2 tsp italian seasoning (4 tsp for 4 servings), salt (we used ½ tsp; 1 tsp for 4), and pepper . Form into 6 equal-size meatballs (12 for 4). Once potatoes have roasted 5 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, ⏱️ 20 minutes more.

   ground beef: 20 oz, panko breadcrumbs: ½ cup, italian seasoning: 2 tbsp, salt, pepper
4. 

   4

   Meanwhile, heat a drizzle of cooking 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, ⏱️ 7 minutes . Add tomato paste and remaining Italian Seasoning. Cook, stirring constantly, until fragrant and darkened, ⏱️ 60 seconds . TIP: If you like things spicy, add a pinch of chili flakes from your pantry. Add marinara cup , chicken stock concentrate , ½ cup water (¾ cup for 4 servings), and a pinch of sugar . Cook, stirring occasionally, until thickened, ⏱️ 3 minutes . Remove from heat; season with salt and pepper .

   cooking oil: 1 tbsp, salt, pepper, tomato paste: 3 oz, marinara cup: 5 oz, chicken stock concentrate: 2 unit, sugar: 0.13 tsp, salt, pepper
5. 

   5

   Once potatoes and meatballs are done, remove sheet from oven. Toast baguettes, cut sides up, directly on middle rack until golden, ⏱️ 3 minutes . Spread softened butter onto cut sides of baguettes and season with a pinch of salt and pepper .

   salt, pepper
6. 

   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 mozzarella cheese . Return to top rack until cheese melts, ⏱️ 3 minutes . Divide meatball subs and potato wedges between plates. Serve.

   mozzarella cheese: 1 c