When it comes to hot sandwiches, vegetarians often get stuck with the short end of the stick. Don’t settle for another grilled cheese — instead, try this recipe for Veggie Meatball Subs. Make the basics ahead of time if needed, and re-heat when ready to eat!
Make your own vegetarian meatballs in no time with this simple recipe. Use breadcrumbs, carrot, zucchini, onion and fresh basil to create these round delights. Smother these veggie balls in marinara sauce for a meatless take on an Italian-inspired lunch.
Depending on your dietary preferences, serve this Veggie Meatball Sub with or without provolone cheese (though reduced-fat cheese is recommended, for the record). Similarly, this sandwich can be made on a traditional sourdough roll or a more health-conscious wheat roll.
This recipe makes enough meatballs for four sandwiches. If you end up having leftovers, however, try these vegetarian meatballs with a plate of spaghetti for dinner. This tasty meat substitute will be devoured and appreciated by both vegetarians and non-vegetarians alike!
- 1 cup breadcrumbs
- 1 zucchini, grated
- 1 carrot, grated
- 1/2 onion, minced
- 1/4 cup fresh basil, chopped
- 1/2 cup parmesan cheese
- 1 tsp garlic salt
- 1/4 tsp pepper
- 1 egg, beaten
- 1 (24-oz) jar marinara sauce
- Reduced-fat provolone cheese (optional)
- 4 sourdough or whole wheat rolls
Preheat oven to 400 degrees. In a medium bowl, combine the breadcrumbs, zucchini, carrot, onion, fresh basil, parmesan cheese, garlic salt, pepper and egg. Transfer mixture to a food processor. Pulse until well-combined and moist.
Mold the mixture into balls approximately the size of a tennis ball. (If desired, try using an ice cream scoop for uniformity.) Place veggie balls on a baking sheet lightly greased with cooking spray.
Bake for 30 minutes, or until firm to the touch. Flip at the halfway point during cooking. (Note that the veggie balls will dry out some as they cool, so it is okay if they are slightly soft when first removed from the oven.)
Heat the marinara sauce in a small saucepan. Stir the vegetarian meatballs into the marinara sauce. If desired, toast the open rolls in the top rack of the oven. Use a spoon to transfer the veggie balls and sauce onto the toasted rolls. Top with slices of provolone cheese. Serve immediately.