Vegetarian Meatball Sub
Updated: Jan 23
Delicious vegetarian meatball subs are bursting with flavor and the marinara sauce adds a spicy tangy zest that explodes in your mouth.
You can totally make this your own by topping the sandwich with vegan cheese sauce, Violife mozzarella cheese, or Violife provolone cheese. This vegetarian recipe is great for meatballs and spaghetti, or meatballs as an appetizer in marinara sauce.
These meatballs are healthy for you, the quinoa and black beans helps with cholesterol and blood sugar levels, lowering your risk of diabetes and heart disease. Quinoa and Portobello mushrooms are also rich in antioxidants. Mushrooms are natural anti-inflammatories and provides fiber. Good nutrients all away around
Frequently Asked Questions
How long will black bean mushroom quinoa meatballs last in the freezer?
The meatballs once cooked or uncooked and be stored up to 3 months. Stack the burgers using parchment paper in between and a durable freezer zip lock bag. I usually set my burger in the freezer for 15 minutes prior to cooking so they firm up.
How long will the meatballs last in the fridge?
These meatballs will last at least 3 days in the fridge. After cooking allow the meatballs to cool on a wire rack, then you can refrigerate or freeze.
Ingredients Vegetarian Meatball Sub
Meatless meatballs- homemade veggie meatballs or store-bought. Fresh is always best.
Cheese- Violife vegan smoke provolone cheese or the cheese of your choice
Sub rolls- the soft hoagie roll
Marinara sauce- I used jarred sauce and added extra seasoning to make it my own, Any store-bought pasta sauce will do, or homemade.
Meatless Meatballs- Follow the recipe to form the homemade veggie meatballs, or cook the store-bought meatless meatballs according to package instructions. I used a Dutch oven and deep fry thermometer to measure the temperature
Sub roll & cheese- Spread vegan butter on the hoagie roll and toast in the oven with the provolone cheese.
Marinara sauce- jarred sauce or pasta sauce is great. Add seasoning to enhance the flavor
Assemble- Provolone cheese at the bottom, three meatballs per sub, top with sauce add cheese on top if desired. Vegan cheese sauce or provolone cheese is optional.
Drain and rinse 1 can of Black beans. Mash the beans and set on the side
Sautee the onions and bell peppers in olive oil until tender. Add in chopped mushrooms
Bring 1/2 cup of Roasted garlic broth to a boil in a quart pot. Add 1/4 cup quinoa and return to a boil. Cover and reduce heat to medium and simmer until broth is absorbed about 12 minutes. Remove from heat, fluff, cover, and let stand for 15 minutes. Add quinoa to the mixture.
Add all ingredients to a large bowl including the bread crumbs. Mix well and form the meatballs.
After the meatballs are formed set them in the freezer for 15 minutes to allow them to set up.
Add oil to the Dutch oven or a deep pan. (enough to cover the meatballs when frying) Place the meatballs in the oil at 350° F tossing until they are done all the way through. Remove them from the oil and rest on a rack to drain excess grease.
In a saucepan, heat the pasta sauce with salt, black pepper, oregano, onion powder, garlic powder, and basil. Stirring frequently over medium heat to wake up the seasonings
Spread vegan butter and Violife provolone cheese on the sub rolls and bake in the oven until lightly toasted and the cheese melts.
Assemble the subs- Remove the sub rolls from the oven. Add 3 meatballs to each toasted roll. Add more sauce if desired. If more cheese is desired you can sprinkle parmesan or mozzarella cheese on top and bake for 5 minutes in the oven. Remove from the oven and sprinkle fresh parsley and serve.
Bon Appetit, Enjoy!