Yield:
8 Subs

Ingredients

Rich's Logo No Proof 51% Whole Grain Mini Submarine Dough (#22260)
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.
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.