Homemade Meatball Sub with Roasted Potato Wedges

There’s something undeniably satisfying about a hearty meatball sub. Tender, seasoned meatballs are nestled in a rich tomato sauce, then piled into a butter-toasted baguette and topped with gooey melted mozzarella. It’s the ultimate comfort food, perfect for a cozy dinner at home.

This recipe takes it up a notch with a side of crispy roasted potato wedges, making it a complete meal that’s far more impressive than any deli version. The wedges are seasoned simply with salt and pepper and roasted until golden, providing a perfect crunchy contrast to the soft, saucy sub.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.125 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F with racks in the top and middle positions. Let 1 tablespoon of butter come to room temperature. Wash and dry the potatoes, then cut them into ½-inch-thick wedges. Halve the onion, peel it and finely dice one half (use the whole onion if making 4 servings). Halve the baguettes lengthwise, cutting almost but not all the way through.
2. Lightly oil a baking sheet. Toss the potato wedges on one side of the sheet (use the whole sheet for 4 servings) with a drizzle of oil, salt and pepper. Roast on the top rack for 5 minutes.
3. Meanwhile, in a medium bowl, combine the ground beef, panko breadcrumbs, 2 teaspoons Italian seasoning (4 teaspoons for 4 servings), salt (about ½ teaspoon for 2 servings, 1 teaspoon for 4) and pepper. Mix well and shape into 6 equal meatballs (12 for 4 servings). After the potatoes have roasted for 5 minutes, remove the sheet from the oven. Carefully add the meatballs to the empty side of the sheet. (For 4 servings, leave the potatoes roasting and place the meatballs on a second baking sheet; roast on the middle rack.) Return the sheet to the top rack and roast until the potatoes and meatballs are browned and cooked through, about 18-20 minutes, tossing the potatoes halfway through.
4. While everything roasts, heat a drizzle of oil in a large pan over medium heat. Add the diced onion and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion is browned and tender, 5-7 minutes. Add the tomato paste and the remaining Italian seasoning. Cook, stirring constantly, until fragrant and darkened, 30-60 seconds. (If you like heat, add a pinch of red pepper flakes.) Stir in the marinara sauce, chicken stock concentrate, ½ cup water (¾ cup for 4 servings) and a pinch of sugar. Cook, stirring occasionally, until the sauce thickens, 2-3 minutes. Remove from heat and season with salt and pepper to taste.
5. Once the potatoes and meatballs are done, remove the baking sheet from the oven. Place the baguettes cut side up directly on the middle oven rack and toast until golden, 2-3 minutes. Spread the softened butter onto the cut sides of the baguettes and sprinkle with a pinch of salt and pepper.
6. Transfer the meatballs to the pan with the sauce and gently toss to coat. Place the toasted baguettes on the baking sheet with the potato wedges (for 4 servings, use the sheet that held the meatballs). Fill each baguette with meatballs and sauce, then sprinkle the tops with mozzarella cheese. Return to the top rack and bake until the cheese melts, 2-3 minutes. Divide the meatball subs and potato wedges between plates and serve immediately.

Recipe Tips

FAQ

Can I use ground pork or turkey instead of beef?

Yes, ground pork or turkey can be substituted for beef. Keep in mind that turkey may be leaner, so consider adding a little oil to keep the meatballs moist.

How do I store leftovers?

Store leftover meatballs and sauce separately from the bread and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Can I make the meatballs ahead of time?

Absolutely! Form the meatballs and refrigerate them for up to 24 hours before cooking. You can also freeze them uncooked for up to a month; thaw in the refrigerator before roasting.