Red Meat Allergy Friendly Dairy Free Meatball Sub
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - ½ cup dairy free breadcrumbs
- ¼ cup dairy free milk
- 1 large egg
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the marinara
- 1 can (28 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp kosher salt
For assembly
- 4 dairy free hoagie rolls, split
- 1 cup dairy free mozzarella, shredded
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
In a large mixing bowl, combine the dairy free breadcrumbs and dairy free milk and let stand for 2 minutes until the breadcrumbs absorb the milk. Add the ground beef, ground pork, egg, minced garlic (for the meatballs), parsley, oregano, salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb remain.
- 2
Roll the mixture into 16 meatballs, each about 1.5 inches in diameter (roughly 2 oz each). Set aside on a plate.
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