We found the best vegetarian meatballs and used them to create a meatless meatball sub sandwich. Our version is slathered with a mouth-watering homemade marinara sauce, topped with melted provolone cheese, and all nestled in a Dutch crunch roll. This meal will be a hit for kids and perfect for busy family weeknight dinners.
Saute onions with 2 Tbsp olive oil in a saucepan over medium heat about 7 minutes or until the edges begin to brown.
Add garlic and cook for approximately one more minute, until the mixture is fragrant.
Cook the meatballs in a separate large skillet pan with some olive oil over medium heat until nicely browned, about 15 minutes. Flip the meatballs occasionally to ensure even browning.
Substitutions & Variations:
Our choice of provolone cheese is a little bit on the fancy side, but you can always go with the more traditional choice of mozzarella cheese if desired.
You can also turn this into a vegan meatball sub recipe by using soy/vegan cheese.
If you have trouble finding Dutch crunch rolls or simply want a softer bread choice, hoagie rolls work perfectly find for this recipe.
As mentioned above, you can play around with the marinara sauce recipe and modify it to suit your preferences by changing the mix of herbs used. For example, you can try basil and rosemary instead.
As easy as this recipe is already, one way to drastically reduce the cooking time even more on this recipe is to use your favorite jarred marinara or spaghetti sauce instead of following all the steps to make the homemade tomato sauce. Just be sure that it isn’t too watery as you want it to stay mostly in the sandwich. You can always add more tomato paste to thicken up a store-bought sauce if needed.