White Bean and Mushroom Meatball Subs [VEGAN RECIPE]
Good Afternoon Beautiful People!
Today I want to share with you a mouth-watering, amazing recipe: meatball subs. I am no stranger to the traditional meatball sub. In fact, Mr. Noob Chef and I used to have little dates where we’d stop off at Subway and order two foot long toasted meatball subs with extra cheese on Italian herbs and cheese bread. At the time, we thought we were in heaven. Fast forward to this past weekend. I was feeling a wee bit “hangry”. You know, hungry + angry = hangry. That was me, and I needed a carbs in my face. Thankfully my sweet husband swooped in and suggested that we get some subs. I was game.
Being Vegan doesn’t always lend many choices when eating out, so we thought we would find a recipe to bring our favorite comfort foods, in! (Cue this recipe). I’ll admit that I was skeptical of this one. Yes, I like white beans and I love mushrooms. But could it make a meatball to compete with ground beef? You bet your bottom dollar it can! I can 100% promise you that these meatballs are flavorful, satisfying, and so damn delicious!!! Unlike regular meatballs, these are baked not fried. (Score one for no fatty oil!). And they are loaded up with swiss chard to get your veggies in. All in all they are wonderful and you should definitely try them too. Whether you’re a Vegan or not, I think you’ll enjoy these just as much as we do. Until next time everyone, enjoy this recipe and keep on cooking! ❤
White Bean and Mushroom “Meatball” Subs
Yields: 4 subs (with 3 large meatballs each)
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, diced
- 8 ounces of button mushrooms, cleaned and chopped
- 1 tsp. salt
- 1 tsp. oregano
- 1/2 tsp. black pepper
- 1/2 tsp. chili flakes
- 1 (15 ounce) can white beans, drained and rinsed
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 1/4 cups bread crumbs, split into 1 cup and 1/4 cup
For the chard:
- 5 stalks chard, removed from ribs and chopped
- 1 clove garlic, diced
- 1/2 tsp. salt
- 1 (25 ounce) jar of your favorite marinara sauce
- sub rolls
- parsley and chili flakes for garnish
- Preheat the oven to 375 degrees (F) and line a baking sheet with parchment paper.
- Heat a cast iron skillet over medium heat. Once hot add the olive oil and onion. Cook for 5 minutes. Then add the garlic and mushrooms and cook for an additional 2 minutes. Stir in oregano, salt, pepper, and chili flakes.
- Add the white beans, lemon juice, and stir. Let the mixture cook for 1 more minute.
- Pour the mixture into a food processor and pulse until the mixture comes together. Pout in the parsley and bread crumbs and pulse until well combined. Let the mixture sit for 5 minutes to allow the bread crumbs to absorb come of the mushroom liquid.
- Meanwhile add 1/4 cup bread crumbs, 1/2 tsp. salt, a pinch of pepper, chili flakes, and parsley into a mixing bowl. Take 1 tablespoon scoops of the meatball mixture and roll it into a ball in your hands. Then roll it around in the bread crumbs and place onto the baking sheet. Repeat until there is no more meatball mixture remaining.
- Bake the meatballs for 30 minutes. Flip them all over and continue baking for an additional 20 minutes.
- While the meatballs are baking, cook the swiss chard. Heat the olive oil in the same skillet you used for the meatballs. Add the garlic and salt and cook for 1 minute. Pour the garlic and oil over the chopped chard and massage. Set aside.
- Add a jar of marinara sauce into your skillet. When the meatballs are cooked, add them into the warm marinara sauce and gently roll them around to coat.
- Place the chard in your sub rolls followed by a few meatballs. Garnish with parsley and chili flakes. Serve warm and enjoy!