We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Italian Meatball Sandwiches
with Caesar-Style Romaine Salad
-
Cook Time35-45 mins
-
Servings4
-
NutritionEst. 700 calories
Depending on the region, this classic Italian-American sandwich goes by many names, from hoagie to hero to grinder to sub. Most believe that it originated in the Northeastern U.S., spreading from Maine down through New England. Now, it’s a national staple—and whatever you call it at home, the sandwich is incredibly delicious. Served on a hearty Italian roll, ours is filled with traditionally-spiced meatballs and topped with homemade tomato sauce, Parmesan and melty mozzarella.
fresh
ingredients
Title
-
1⅛ lbs Ground Beef
-
4 Sub Rolls
-
1 28-Ounce Can Crushed Tomatoes
- 8 oz Fresh Mozzarella Cheese
-
4 cloves Garlic
-
1 head Romaine Lettuce
-
1 Lemon
-
1 Yellow Onion
-
2 tsps Dijon Mustard
-
⅓ cup Grated Parmesan Cheese
-
⅓ cup Panko Breadcrumbs
-
½ tsp Italian Seasoning
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and mince the garlic. Peel and small dice the onion. Slice the rolls lengthwise, keeping them intact (they should look like hot dog buns). Thinly slice the mozzarella cheese. Cut off and discard the root end of the lettuce; roughly chop the leaves. Quarter and deseed the lemon.
2
Cook the aromatics:
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and Italian seasoning; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Remove from heat. Transfer half the cooked aromatics to a large bowl, leaving the remaining cooked aromatics in the pan.
3
Form & brown the meatballs:
Add the ground beef, breadcrumbs and half the Parmesan cheese to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 16 equal-sized meatballs. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs and cook, flipping occasionally, 5 to 7 minutes, or until browned on all sides.
4
Make the sauce & finish the meatballs:
While the meatballs cook, add the crushed tomatoes to the pan of remaining cooked aromatics; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium. Simmer 3 to 5 minutes, or until thickened; season with salt and pepper. Add the browned meatballs. Simmer, stirring occasionally, 6 to 8 minutes, or until the meatballs are cooked through. Remove from heat.
5
Assemble & toast the sandwiches:
Place the rolls on a sheet pan, cut sides up. Spread a layer of the sauce into each roll (you may have extra sauce). Divide the finished meatballs, mozzarella cheese and half the remaining Parmesan cheese between the rolls. Toast in the oven 3 to 5 minutes, or until the mozzarella cheese has melted. Remove from the oven and transfer to a serving dish.
6
Make the salad & serve your dish:
In a medium bowl, combine the mustard, remaining Parmesan cheese and the juice of 2 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Place the lettuce in a large bowl; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to coat and season with salt and pepper to taste. Transfer to a serving dish. Serve the toasted sandwiches and salad with the remaining lemon wedges and any remaining sauce on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and mince the garlic. Peel and small dice the onion. Slice the rolls lengthwise, keeping them intact (they should look like hot dog buns). Thinly slice the mozzarella cheese. Cut off and discard the root end of the lettuce; roughly chop the leaves. Quarter and deseed the lemon.
2
Cook the aromatics:
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and Italian seasoning; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Remove from heat. Transfer half the cooked aromatics to a large bowl, leaving the remaining cooked aromatics in the pan.
3
Form & brown the meatballs:
Add the ground beef, breadcrumbs and half the Parmesan cheese to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 16 equal-sized meatballs. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs and cook, flipping occasionally, 5 to 7 minutes, or until browned on all sides.
4
Make the sauce & finish the meatballs:
While the meatballs cook, add the crushed tomatoes to the pan of remaining cooked aromatics; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium. Simmer 3 to 5 minutes, or until thickened; season with salt and pepper. Add the browned meatballs. Simmer, stirring occasionally, 6 to 8 minutes, or until the meatballs are cooked through. Remove from heat.
5
Assemble & toast the sandwiches:
Place the rolls on a sheet pan, cut sides up. Spread a layer of the sauce into each roll (you may have extra sauce). Divide the finished meatballs, mozzarella cheese and half the remaining Parmesan cheese between the rolls. Toast in the oven 3 to 5 minutes, or until the mozzarella cheese has melted. Remove from the oven and transfer to a serving dish.
6
Make the salad & serve your dish:
In a medium bowl, combine the mustard, remaining Parmesan cheese and the juice of 2 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. Place the lettuce in a large bowl; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to coat and season with salt and pepper to taste. Transfer to a serving dish. Serve the toasted sandwiches and salad with the remaining lemon wedges and any remaining sauce on the side. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!
Get This Recipe Delivered