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These Meatball Subs are so gooey, saucy, and flavorful – it’s worth 37 of your minutes to make them! Beats going out for takeout, that’s for sure. It’s probably faster, actually!
It all Starts With The Bread
The absolute goal – as with every recipe, is to try to source good, quality ingredients for your meals, and this Meatball Sub is no exception. The bread on a sandwich like this has to be soft enough on the interior, while also having a soft crust. The reason for this is ease of eating – nobody wants meatballs in their lap! The bread you choose should form around the meatballs as your hands manage the sandwich. It should also easily soak up the lovely Signature Sauce. Despite it’s messy appearance, eating it wasn’t a shitshow, as messy looking sandwiches can sometimes be.
For this sandwich, I chose a Classic Panini Sandwich Roll from Capital Baking Company. When you’re sourcing your rolls for this dish, look for a good portion size – we’re putting two good sized meatballs in there, so it doesn’t have to be too big.
Just Make The Meatballs!
Sure, you can purchase the Beyond Meatballs (and in all honesty, I have not tried them yet), but I’ve always been a fan of making my own meatballs. You can season them how you want, and make them bigger or smaller based on what recipe you’re making.
In these meatballs, I took a more Mediterranean angle with the seasonings, and added cumin and coriander to match some of the spices in the Misteka Signature Sauce. The result was amazing!
Vegan Mozzarella Cheese
I had a conversation the other day about vegan cheese and how gross it comes across to omnivores. I must agree that vegan cheese is definitely not the same as cow milk cheese, but it has come a long way. As I was busting out my Daiya Cutting Board Mozzarella Shreds – I thought to myself… “they were right, vegan cheese is oily and gross”. It was oily looking right out of the bag – not very appetizing when attempting to eat it un-melted.
But here’s the thing about vegan cheese – it’s a different fat – sometimes coconut oil, or nut fat, like cashews. It does behave differently from milkfat. Generally, with sliced vegan cheese, you need to steam it with water and a cloche, or spritz it with oil to give it enough fat for it to melt properly.
To my absolute delight, this particular brand of vegan cheese melted perfectly when sprinkled over the meatballs and returned to the oven, likely due to its oily content. Plus, it was delicious melted on the meatballs. Moral of the story is to not give up on the vegan cheeses, and use it as intended.
Not Just For Subs
The meatballs are amazing on their own, and even though we made Meatball Subs today, you could sub out the bread for pasta, and have a great meatball and pasta dish. One time, my dear friends Melissa and Rich took the Hubbs and I out for a night on the town, and insisted that we order the meatball dish from the Italian place we were at. It was the size of a softball, served in a pool of delicious sauce. You could do that here too, just adjust your cooking time to allow for the mass increase of the meatball itself. Serve with a salad for a lower-carb meal!
The Signature Sauce
So much explanation about the other ingredients and processes, but what makes this dish so marvelous is the Misteka Signature Tomato Sauce. It’s as if you made your own tomato sauce from scratch, yet the flavors are exotic and unique. You get all the experience and flavor of a recipe passed down, and expertly made. The magic is its combination of spices, flavors and textures, but most of all its versatility!
These subs are pretty hard to beat though, so I implore you to try this recipe first. The sauce makes this recipe fool-proof. Find the good bread, make the meatballs, don’t be afraid of the vegan cheese, and enjoy!
I hope you enjoy the recipe, and let me know if you make it! Tag me on Instagram @dvlwearsparsley!
- Cast Iron Skillet, Baking Sheet, Bowl
For The Meatballs:
- ¼ Cup Almond Milk
- 2 Tablespoons Golden Ground Flax Meal
- 1 Pound Beyond Meat
- 1 Cup Soft Bread torn into pieces
- ¼ Cup Dried Minced Onion
- ¾ Teaspoon Salt
- ½ Teaspoon Freshly Cracked Black Pepper
- 1 Tablespoon Worcestershire Sauce
- 1 Teaspoon Cumin
- 1 Teaspoon Coriander
For The Subs:
- 2 Cups Misteka Signature Tomato Sauce
- 1 Cup Daiya Cutting Board Mozzarella Shreds
- 4 Soft Rolls
- Basil Leaves for garnish.
- Preheat the oven to 400°F.
- Mix the Almond Milk and flax meal together in a separate container, and allow to sit while you mix the remaining meatball ingredients. In a large bowl, mix the Beyond Meat, torn bread, minced onion, salt, pepper, Worcestershire Sauce, cumin, and coriander.
- Divide the mixture into 8 equal portions and roll into meatballs. Place them in a dry 10” cast iron skillet, and place in the oven, cooking for 10 minutes. Flip the meatballs, and then cook for 10 minutes more.
- When the time is up, remove the skillet from the oven, and pour two cups of Misteka’s Signature Tomato Sauce over the meatballs. Then, top the meatballs evenly with the mozzarella cheese. Return to the oven and allow the sauce to warm, and the cheese to melt for roughly 5 minutes longer.
- When the cheese has melted to your liking, remove from the oven. Turn on the broiler, and with your rolls split in half, add them to a baking sheet, and toast the cut sides of your rolls for about 2 minutes, until lightly browned.
- To build your sandwich, spoon some of the sauce on the bottom bun (the heel), then add two cheesy meatballs, top with basil leaves, and place the top bun (the crown). Enjoy!
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