Vegetarian Dairy Free Meatball Sub

Total time55 min

Prep time20 min

Cook time35 min

Sink your teeth into a hearty sub built around tender, well-seasoned meatballs simmered in a garlicky, red-pepper-flecked marinara until every bite is saturated with sauce. The meatballs get seared first for a deep, caramelized crust, then finish cooking right in the tomato sauce so they stay juicy and packed with flavor from fresh parsley, oregano, and plenty of garlic. Toasted hoagie rolls hold everything together, and a final blast under the broiler melts the shredded cheese into bubbling, golden pockets over the top. A scatter of torn basil at the end adds a fresh, herby finish that cuts through the richness. It's a satisfying, saucy handheld dinner that works well for a vegetarian table, no fuss required to enjoy every messy, cheesy bite.

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Ingredients

4 servings

For the meatballs

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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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