Classic Italian Meatball Sub

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  2 tbsp
• demi-baguette
  2 unit
• ground beef
  10 oz
• italian seasoning
  4 tsp
• marinara cup
  1 unit
• mozzarella cheese
  2 oz
• panko breadcrumbs
  2 tbsp
• potatoes
  10 oz
• salt
  1 tsp
• sugar
  1 tsp
• tomato paste
  1 tbsp
• water
  ½ cup
• 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 to room temperature. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and finely dice half the yellow onion . Halve demi-baguette lengthwise, stopping before you get all the way through.

   butter: 1 tbsp, potatoes: 10 oz, yellow onion: 1 unit, demi-baguette: 2 unit
2. 

   2

   Lightly oil a baking sheet . Toss potatoes on one side of prepared sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack for ⏱️ 5 minutes . You will add more to the sheet later.

   cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, in a medium bowl , combine ground beef , panko breadcrumbs , italian seasoning , 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.

   ground beef: 10 oz, panko breadcrumbs: 2 tbsp, italian seasoning: 2 tsp
4. 

   4

   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 and remaining italian seasoning . 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 , chicken stock concentrate , water , and a pinch of sugar . Cook, stirring occasionally, until thickened, ⏱️ 3 minutes . Remove from heat; season with salt and pepper.

   tomato paste: 1 tbsp, italian seasoning: 2 tsp, marinara cup: 1 unit, chicken stock concentrate: 1 unit, water: ½ cup, sugar: 1 tsp
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.
6. 

   6

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

   mozzarella cheese: 2 oz