Vegetarian Meatball Sub
These vegetarian meatball subs take all the comfort of the classic and rebuild it. Black beans, quinoa, garlic, and herbs pulse into a hearty mix that bakes up tender but still holds its shape. They get tossed in warm marinara, piled into fresh‑baked sub rolls, and finished with mozzarella and a hit of Italian seasoning. It’s classic red‑sauce comfort reworked into a plant‑forward sandwich that still feels satisfying and familiar.
Ingredients
No Proof 51% Whole Grain Mini Submarine Dough (#22260)
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| 2 Unit | Eggs |
| 2 Can | Black Beans, Drained And Rinsed |
| 1 C | Cooked Quinoa |
| 1 C | Breadcrumbs |
| 1 tbsp. | Minced Garlic |
| 2 tsp. | Dried Oregano |
| 2 tsp. | Dried Basil |
| 1/2 tsp. | Salt |
| 1/4 tsp. | Black Ground Pepper |
| 1 C | Shredded Mozzarella Cheese |
| 2 C | Marinara Sauce |
| 2 tbsp. | Italian Seasoning |
Chef Notes
1 sub equals 2.0 oz grain eq. and 2 MMA per the USDA standards for child nutrition.
Directions
1 |
Place sub rolls in a refrigerator for 18 to 24 hours. |
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2 |
When ready, remove from refrigerator and bake sub rolls for 10 to 14 minutes at 375°F. |
3 |
Begin making the meatballs by adding black beans, quinoa, eggs, garlic, oregano, basil, salt, and black ground pepper to a food processor. |
4 |
One everything is thoroughly combined, add to a large bowl and mix in breadcrumbs. |
5 |
Line a sheet pan with parchment paper. With a 1 oz disher, scoop mixture into balls and place on parchment lined pan. |
6 |
Bake meatballs on 375°F for 8 to 10 minutes, or until it reaches a internal temperature of 165°F. |
7 |
Warm marinara sauce in a saucepan or in the microwave until hot all the way through, stirring occasionally to avoid scalding. |
8 |
Once the sauce is warm and the meatballs are cooked, add both to a bowl and lightly mix, ensuring all meatballs are coated with sauce. |
9 |
Add four meatballs to a sub roll and cover with mozzarella cheese and a dash of Italian seasoning. Serve. |
8 Subs