---
title: Classic Italian Meatball Sub
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/classic-italian-meatball-sub-629f56fe8632f7ec0e0f1398
servings: 2
prep_time: 10 minutes
cook_time: 30 minutes
time_required: 40 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Italian
  - Meatballs
  - Comfort Food
  - Quick
rating: 4.5
rating_count: 4300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many enjoyed the tasty meatballs and flavorful sauce, though some suggested adding extra herbs or garlic.
  - theme: Ease of prep
    text: Quick and simple to make, though a few noted the recipe card had some confusing or missing instructions.
image: "data/recipes/classic-italian-meatball-sub.jpg"
---
Adjust racks to top and middle positions and preheat oven to 450 degrees. Bring @butter{1%tbsp} to room temperature. Wash and dry produce. Cut @potatoes{10%oz} into ½-inch-thick wedges. Halve, peel, and finely dice half the @yellow onion{1%unit}. Halve @demi-baguette{2%unit} lengthwise, stopping before you get all the way through.

Lightly oil a #baking sheet{}. Toss potatoes on one side of prepared sheet with a drizzle of @cooking oil{2%tbsp}, @salt{1%tsp}, and @black pepper{1%tsp}. Roast on top rack for ~{5%minutes}. You will add more to the sheet later.

Meanwhile, in a #medium bowl{}, combine @ground beef{10%oz}, @panko breadcrumbs{2%tbsp}, @italian seasoning{2%tsp}, salt, and pepper. Form into 6 equal-size meatballs. Once potatoes have roasted ~{5%minutes}, remove sheet from oven. Carefully add meatballs to empty side. Return to top rack, tossing potatoes halfway through, until everything is browned and cooked through, ~{20%minutes} more.

Meanwhile, heat a drizzle of oil in a #large pan{} over medium heat. Add remaining onion; season with a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, ~{6%minutes}. Add @tomato paste{1%tbsp} and remaining @italian seasoning{2%tsp}. Cook, stirring constantly, until fragrant and darkened, ~{45%seconds}. If you like things spicy, add a pinch of chili flakes from your pantry. Add @marinara cup{1%unit}, @chicken stock concentrate{1%unit}, @water{½%cup}, and a pinch of @sugar{1%tsp}. Cook, stirring occasionally, until thickened, ~{3%minutes}. Remove from heat; season with salt and pepper.

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.

Transfer meatballs to pan with sauce; gently turn to coat. Place toasted baguettes on sheet with potato wedges. Fill baguettes with meatballs and sauce; sprinkle tops with @mozzarella cheese{2%oz}. Return to top rack until cheese melts, ~{3%minutes}. Divide meatball subs and potato wedges between plates. Serve.