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Vegetarian Italian Meatball Grinders
When you're craving a classic meatball sub but want to skip the meat, these hearty sandwiches hit the spot. We're transforming simple plant-based burger patties into savory, pan-fried meatballs packed with Parmesan and Italian herbs. They're tucked into soft buns and piled high with sweet sautéed bell peppers and onions. A generous spoonful of warm tomato sauce ties everything together for a comforting, messy, and completely satisfying meal.
Equipment
- Skillet
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 2 to 3 minutes, turning 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 16 evenly sized balls.
- 2Warm 2 teaspoons of the oil in a 10-inch nonstick skillet over medium heat. Add the shaped balls and cook, turning often, until they're browned on all sides. Transfer the browned meatballs to a plate and cover them to keep warm. Browning them first builds a savory crust that holds up well in the sandwich.
- 3Pour the remaining 2 teaspoons of oil into the same skillet over medium heat. Add the sliced onion and bell pepper strips. Cook and stir frequently until the vegetables are crisp-tender. Cooking them in the same pan picks up any leftover savory bits from the meatballs.
- 4Arrange 4 of the cooked meatballs inside each split hot dog bun. Spoon the sautéed pepper and onion mixture over the top, then finish each sandwich with a generous spoonful of heated tomato pasta sauce.
Notes
- Make ahead: You can shape the meatless meatballs up to a day in advance and store them in the fridge until you're ready to cook.
- Swap: If you don't have soy-protein burgers, any firm plant-based ground meat alternative works well here.
- Cheese: For a fully vegan version, substitute the Parmesan with a dairy-free alternative or nutritional yeast.
- Serving: Toast the hot dog buns lightly before assembling to keep them from getting soggy under the warm sauce.
Recipe Details
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