Classic Plant-Based Ground Protein Meatball Subs
with Garden Salad
Meatball subs are fan favourites, and this recipe is bound to scratch that itch when you need the comfort only one of these delicious sandwiches can give.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Plant-Based Ground Protein
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
½ cup
Marinara Sauce
(May contain Fish, Sesame, Egg, Crustaceans, Sulphites, Mustard, Soy, Milk, Wheat)
2 unit(s)
Sandwich Bun
(Contains Barley, Wheat)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
56 g
Spring Mix
1 unit(s)
Tomato
1 unit(s)
Sweet Bell Pepper
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.13 tsp
Sugar*
1.5 tbsp
Oil*
0.63 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Core, then cut half the pepper into 1/4-inch pieces, cut remaining pepper into 1/4-inch slices.
- Cut tomato into 1/4-inch pieces.
- Line a baking sheet with parchment paper.
- Add plant-based ground protein, breadcrumbs and half the Parmesan to a large bowl. Season with pepper and 1/4 tsp (1/2 tsp) salt, then combine.
- Roll mixture into 12 (24) equal-sized meatballs. Arrange meatballs on prepared baking sheet.
- Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then diced peppers. Cook, stirring often, until tender-crisp, 3-4 min.
- Reduce heat to medium. Add marinara sauce and 1/8 tsp (1/4 tsp) sugar. Bring to a simmer, then remove the pan from heat.
- Add 1 tbsp (2 tbsp) butter, then stir to combine.
- Transfer cooked meatballs to the pan, then toss to coat. Season with salt and pepper, to taste.
- Meanwhile, open sub rolls.
- Arrange on an unlined baking sheet, cut-side up.
- Sprinkle half the mozzarella into rolls.
- Toast in the bottom of the oven until rolls are golden-brown and cheese is melted, 3-4 min. (TIP: Keep an eye on rolls so they don't burn.)
- Meanwhile, whisk together vinegar, 1 tbsp (2 tbsp) oil and 1 tsp (2 tsp) sugar in another large bowl.
- Add tomatoes, sliced peppers and spring mix. Season with salt and pepper, to taste, then toss to combine.
- Divide meatballs between sub rolls, then spoon any remaining sauce in the pan over top.
- Sprinkle with remaining mozzarella.
- Cut subs in half crosswise.
- Divide meatball subs and salad between plates.
- Sprinkle remaining Parmesan over salad.
If you've opted to get plant-based ground protein, prepare, cook and plate it the same way the recipe instructs you to prepare, cook, and plate the beef. Disregard tip to add an egg to the mixture.
