Italian Meatball Sandwiches with Caesar-Style Romaine Salad

Italian Meatball Sandwiches

with Caesar-Style Romaine Salad

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Italian Meatball Sandwiches with Caesar-Style Romaine Salad
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
time-saving
tips & techniques
Fresh Mozzarella
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.

Cook the aromatics:
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.

Form & brown the meatballs:
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.

Make the sauce & finish the meatballs:
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.

Assemble & toast the sandwiches:
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.

Make the salad & serve your 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

Italian Meatball Sandwiches

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
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.

Cook the aromatics:
Form & brown the meatballs:
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.

Make the sauce & finish the meatballs:
Assemble & toast the sandwiches:
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!

Make the salad & serve your dish:
Browse Steps
1 of 6