Meatball Sandwiches

Did you know you can be a vegan and still eat MEATBALL SANDWICHES? Tonight’s dinner was inspired by one of NYC’s gems, the Meatball Shop, which does offer meat-less-balls and makes a fortune taking advantage of people’s love of the meatball sub. This vegan version is the real deal. You are gonna wanna make this one, trust me.
The base of the ball is mushroom, onion, and garlic, and it is bound together with cooked rice, flour, and bread crumbs. It’s seasoned with Italian seasoning and crushed red pepper, and slathered in tomato sauce. Sandwich them in a baguette and you’ve got yourself a beautiful sandwich! Keep pre-made meatballs in the freezer and heat them back up the oven whenever you’re craving this meatball sub. Great for lunch or dinner or even a midnight snack.

1 Tbsp olive oil
1 pkg mushrooms, chopped
1/2 yellow onion, diced
1 garlic clove, minced
1 1/2 cups cooked rice
1/2 cup breadcrumbs
1/4 cup flour
1 tsp Italian seasoning
1/2 tsp crushed red pepper
1/2-1 cup vegetable oil
1/2 jar tomato sauce

In a large skillet, saute mushrooms, onions, and garlic in olive oil over medium high heat until the veggies are soft and slightly brown. Meanwhile, add cooked rice, breadcrumbs, flour, and spices into food processor. Add the cooked mushroom mixture to the food processor and pulse until it starts to come together. Once the mixture is fully incorporated and a bit sticky, form into balls about 1 1/2 inches in diameter. Coat a deep skillet in vegetable oil and heat over high heat. Place balls in hot oil and fry for about 2-3 minutes on each side, or until brown and a bit crispy. Drain on paper towels. Meanwhile, heat up tomato sauce in a medium saucepan. Add meatballs to the sauce to coat, and then serve meatballs and sauce in sliced bagette. Enjoy!
Serves 2-3

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