Tuscan Meatball Melts with Garlic Aioli and Potato Wedges

Forget the idea that sandwiches are just for lunch. These hearty meatball melts bring dinner to a whole new level. Tuscan-spiced meatballs are baked, simmered in a scratch-made tomato sauce and piled onto cheesy, toasted buns. Served with crispy roasted potato wedges and a creamy garlic aioli, this meal is satisfying, delicious and perfect for any night of the week.

Whether you’re feeding a family or just craving something comforting, these meatball melts are sure to hit the spot. The combination of savory meatballs, melted mozzarella and tangy tomato sauce is irresistible. Plus, the garlic aioli adds a wonderful creamy kick that ties everything together.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

13.76 ounce Colavita Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 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 oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Mince or grate garlic. Halve buns. In a small bowl, combine mayonnaise and a small pinch of garlic (you’ll use more later).
2. In a medium bowl, combine beef, panko, half the Tuscan Heat Spice and ¾ tsp salt (1½ tsp for 4 servings). Form into 10-12 1½-inch meatballs (20-24 for 4).
3. Toss potatoes on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack for 20 minutes (you’ll add more to the sheet then).
4. Meanwhile, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add meatballs; cook, turning occasionally, until browned and cooked through, 8-10 minutes. Transfer to a plate; discard fat from pan. Add a drizzle of olive oil to same pan over medium heat. Stir in crushed tomatoes, ¼ cup water (⅓ cup for 4), ½ tsp salt (1 tsp for 4), ½ tsp sugar (1 tsp for 4) and remaining garlic and Tuscan Heat Spice. Simmer until thickened, 5-7 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4).
5. Slice meatballs in half and gently stir into sauce. Once potatoes have roasted 20 minutes, remove baking sheet from oven and push potatoes to one side. Place buns cut sides up on empty side of sheet; sprinkle top buns with half the mozzarella. (For 4 servings, leave potatoes roasting and add buns to a second baking sheet; toast on middle rack.) Return to oven until potatoes are tender, cheese is melted and buns are lightly toasted, 3-5 minutes.
6. Divide buns between plates; fill with as many saucy meatballs as you like and sprinkle with remaining mozzarella. (TIP: The sandwiches are supposed to be messy, so don’t be afraid to pile them high!) Serve any extra meatballs and sauce on the side. Serve with potato wedges and garlic aioli for dipping.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground pork or turkey can be substituted for beef. Adjust cooking time as needed to ensure they are cooked through.

How do I store leftovers?

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

Can I make the garlic aioli ahead of time?

Absolutely! The garlic aioli can be prepared up to a day in advance and stored in the refrigerator. Just stir before serving.