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–+ servings

Vegetarian Meatball Subs

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Equipment

Ingredients  

Marinara Sauce

  • 3 tablespoons olive oil
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 28 ounces peeled whole tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Vegetarian Meatballs

  • 1 pound uncooked plant-based ground meat
  • 1 ½ tablespoons panko bread crumbs
  • 1 clove garlic, finely chopped
  • ½ cup onion, finely chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon kosher salt
  • 1 tablespoon olive oil

Vegetarian Meatball Sub

  • 4 hoagie rolls
  • 6 ounces shredded Provolone or mozzarella cheese

Instructions 

Marinara Sauce

  • In a medium bowl crush the tomatoes with your hands and set aside.
  • In a large sauté pan with high sides over medium heat add the olive oil. Once hot, add the red pepper flake, onion powder, and garlic powder. Saute spices for about 2 minutes.
  • Add the tomatoes to the sauté along with any tomato juice. Bring the tomato and spice mixture to a simmer then reduce the heat to low.
  • Stir in oregano, basil, parsley, salt, and pepper, and allow the sauce to simmer for about 15-20 minutes or until the sauce has reduced, stirring occasionally.

Vegetarian Meatballs

  • In a large bowl combine the plant-based ground meat, panko, garlic, onion, basil, oregano, and parsley.
  • Roll the meatball mixture into about 1-ounce size golf balls.
  • Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook until brown and at an internal temperature of 165°F.
  • Transfer cooked meatballs to the marinara sauce and bring to a simmer.

Vegetarian Meatball Sub

  • Slice each hoagie roll lengthwise down the top of the roll about ¾ of the way through the roll.
  • Spread the cut side of each hoagie lightly with butter and place on a cookie or baking sheet. Bake at 400°F for about 5 minutes or until they are toasty.
  • Place 3-5 meatballs into each hoagie roll. Spoon sauce on top of each roll and then top with shredded provolone or mozzarella cheese.
  • Place subs back on the cookie sheet and return to the oven for 3-4 minutes or until the cheese has melted.

Notes

1. To make these ahead of time, cook everything as instructed but don't assemble. Refrigerator or freeze the meatballs and sauce until ready to eat, reheat, assemble, and serve.
2. Leftover meatballs and sauce can be stored in an air-tight container in the refrigerator for up to 4 days. You can also freeze both in a freezer-safe container for up to 3 months.
3.  Reheat leftovers in a skillet over low heat until the meatballs are warmed through (about 8-10 minutes.) To reheat in a microwave, place the sauce and meatballs in a microwave-safe container, covering them with plastic wrap to keep in moisture. Cook in 30-second intervals until the meatballs are warmed through, stirring sauce and meatballs between. You can allow frozen meatballs and sauce to thaw overnight in the refrigerator before reheating for the best results.
4. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.  The nutritional value is only for the vegetarian meatballs using Beyond Meat and will vary based on the type of plant-based ground meat and hoagie rolls used. It does not include any additions or substitutions.
5. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, make-ahead tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.