Meatball Subs and Sweet Potato Fries 3

This meal was all about the Springdell goodies, and who doesn’t love a meatball sub?  


I am one who loves cheese in my meatballs.  I actually use the recipe on the side of the Parmesan cheese (shake shake cheese the boys call it) can.  The recipe is:

1 pound of ground beef (I used 1 package of my beautiful Springdell ground beef)  

1/2 cup of Parmesan cheese

1/4 cup of fresh chopped parsley (I didn’t include this but I sure do when the Springdell herb garden is not buried under feet of snow)

1 egg (fresh from the share)

1 clove of garlic (I used two cloves from a past share, grated on a microplane)

plus I like to add about a Tablespoon of Worcester sauce

imageCombine the ingredients well, it’s gross but best to do this by hand.  Then form the meat into 12 balls and place them on a rack on top of a sheet pan lined with foil (for easy cleanup).

imageYou may have noticed my oven is set to 375.  Pop them in for 25 minutes or until cooked through.

while those were cooking I took out some peppers that I had frozen from the summer share, and an onion from this past share, got them going in a small pan.

As a side for the subs I made some sweet potato fries.


I washed and peeled the two sweet potatoes and cut them into wedges.  In a bowl I put 1 teaspoon each of cumin, salt, and onion powder.  Then I gave a shake of pepper in the bowl and added 2 teaspoons paprika. (Note: I thought this was too much paprika and in the future would use only one teaspoon the fries came out a very dark red color). Into the bowl goes the sweet potato wedges and 2 Tablespoons of oil.  Give it a mix, again messy but the best way is by hand.  Spread the potatoes in a single layer onto a sheet pan lined with parchment.

imageWhen the meatballs come out I upped the oven temp to 450 degrees and they cook about 25 minutes, until starting to crisp up.  Just enough time to set the table and assemble the subs.  

Toast up your bread or buns and melt some cheese on there as well.  Then spread on some whole grain mustard.  I placed the meatballs in the bun and topped it with the peppers and onions.  Not the traditional meatball sub with red sauce, but you could always do that instead!   Meatball sub, sweet potato fries and some simple Springdell carrots tossed with butter salt and pepper.  A delicious meal I thought.  Enjoy! 

About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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3 thoughts on “Meatball Subs and Sweet Potato Fries

  • Ann Burbank

    We had the same thought this week only I made turkey/pork meatballs (2/3 ground turkey and 1/3 ground pork) and baked sweet potato fries. Yum!

  • Kathleen Spaeth

    Last night we needed some comfort food so I made Chicken Tenders and a side of both Sweet Potatoes Fries and Russet Potatoes Fries. I follow your Recipe to make both types of Fries. I must admit that my favorite were the Sweet Potatoe Fries, because they crisped up better and they were so flavorful. I actually only used a Teaspoon of the Olive Oil, I get fresh pressed Olive Oil from New England Olive Oil Company in Concord, no Grocery Store bought and very old Olive Oil (and not locally sourced Olive Oil for us). I also used a Teaspoon of Baharat Spices, which is an Arabian Spice blend (including Paprika, Cinnamon, Caradamon, Cloves, Cayenne, Allspice, Nutmeg, and Black Pepper), from Soluna Garden Farms in Winchester, MA. They also make great loose leaf tea and my favorite is Red Rooibos Chai.