My mom used ground beef for her meatballs, and when I became a vegetarian I missed making one of my favorite sandwiches–her meatball sub. Recently, however, I found a package of Beyond Meat meatballs at Costco, and decided to give them a try. to my delight, they were delicious!!! I brown them in the oven just like Mom did with her meatballs, and then I cook them in tomato sauce for about 40 minutes. The result is a submarine sandwich (or hoagie, or maybe grinder, depending on where you’re from) that is hearty, meaty, and delicious! I do hope you give these a try and let me know what you think! Want to see a video on how to make them? Click here!
For this recipe, you will need:
- Beyond Meat meatballs (I used 12 meatballs)
- 28-ounce can of crushed tomatoes
- 6-ounce can of tomato paste
- dried chopped onion, garlic powder, black pepper, and Italian seasoning to your taste
- about 1 cup of vegetable stock or broth
- your favorite shredded cheese (I used mozzerella)
- 2 or 3 of your favorite sub rolls
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and place thawed meatballs on the pan. Bake for 15 minutes.
In a medium saucepan on medium heat, mix crushed tomatoes, tomato paste, veggie broth, and seasonings and stir until well mixed and smooth. When the meatballs are baked, remove from oven and add them to the sauce mixture. When the sauce begins to bubble, reduce the heat to low and simmer for 40 minutes, stirring occasionally.
Slice the rolls in half but do not slice all the way through. Discard the used parchment paper from the meatballs and replace with a fresh piece. Lay the rolls on the parchment. Spoon meatballs and sauce onto the rolls and top generously with the shredded cheese.
Broil the subs until the cheese is melted and bubbly, about 3-5 minutes. Keep an eye on them!
Serve open faced with LOTS of napkins.
