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Italian Grinders
These hearty sandwiches deliver all the comforting flavors of a classic meatball sub using plant-based ingredients. Crumbled soy-protein burgers are mixed with Parmesan cheese and Italian seasoning to create savory, meatless meatballs. The meatballs are pan-fried until browned and tucked into soft buns alongside crisp and tender sautéed onions and bell peppers. A generous spoonful of warm tomato pasta sauce finishes each sandwich. They make a quick and satisfying lunch or a casual weeknight dinner when you want something warm and filling.
Ingredients
- 4 frozen soy-protein burgers or soy-protein vegetable burgers
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 4 teaspoons olive or vegetable oil
- 1 small onion, cut in half, sliced
- 1 small red bell pepper, cut into ¼ -inch strips
- 1 small green bell pepper, cut into ¼ -inch strips
- 4 hot dog buns, split
- ½ cup meatless tomato pasta sauce, heated
Instructions
- 1Place the frozen soy-protein burgers on a large microwave-safe plate and microwave on high for two to three minutes, turning them once to thaw. Transfer the thawed burgers to a medium bowl and crumble them into small pieces. Stir in the grated Parmesan cheese and Italian seasoning, then shape the mixture into sixteen evenly sized balls.
- 2Warm two teaspoons of the oil in a 10-inch nonstick skillet over medium heat. Add the shaped balls to the skillet and cook them, turning often, until they are browned on all sides. Transfer the browned balls to a plate and cover them to retain their heat.
- 3Pour the remaining two teaspoons of oil into the same skillet over medium heat. Add the sliced onion and bell pepper strips, cooking and stirring them frequently until the vegetables are crisp and tender.
- 4Arrange four of the cooked balls inside each split hot dog bun. Spoon the sautéed pepper and onion mixture over the top. Serve the sandwiches immediately with the heated meatless tomato pasta sauce.