These vegetarian meatball subs can easily be made with homemade or storebought meatless meatballs. Great for quick family dinners or for a party!
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An easy weeknight dinner recipe is priceless, and thankfully these vegetarian meatball subs are just that kind of recipe.
My Vegan Mushroom Meatballs recipe has been around for a little while now, but I only recently started adding them to subs.
They are now on regular rotation in my house, along with other weeknight favors like instant pot sloppy joes and black bean enchilada casserole.
It’s easy to make a vegetarian version of this comfort food classic at home. All you need is six ingredients and your favorite vegetarian meatballs!
Don’t be fooled — these may be easy to make, but they aren’t just any meatball subs. Simply adding a layer of garlic butter takes this recipe to a whole other level.
Toasted, garlicky and satisfying!
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Ingredients
This recipe can be easily customized but you will need several main ingredients:
- vegetarian/vegan meatballs (homemade or storebought)
- sub rolls (I use whole wheat but white will also work)
- unsalted butter
- garlic powder & salt
- shredded mozzarella cheese
- pasta sauce
- chopped parsley
How to make
You can use storebought frozen veggie balls or my vegan mushroom meatball recipe (makes 12 meatballs). Because the homemade meatballs freeze well, you can double the recipe to have extra meatballs on hand for spaghetti or additional subs.
Start by melting butter and garlic powder in a microwave-safe dish. This can also be done on the stove.
Use a pastry brush (this is one of those gadgets I’m always glad to have on hand) to brush the melted butter on the inside of the sub rolls.
Toast for 3-4 minutes at 350 degrees F, or until the sub insides are golden.
Meanwhile, warm pasta sauce and cooked meatballs in a saucepan.
To assemble the meatball subs: Add 3 meatballs to each sub. Drizzle with 1/4 cup to 1/2 cup marinara sauce (it depends how saucy you like them!). Sprinkle with shredded mozzarella.
Cook in the oven for 5 minutes, or until cheese is melted.
Top with fresh chopped parsley for color and flavor.
What kind of pasta sauce should I use?
You can keep things classic with a jar of traditional spaghetti sauce or use your favorite kind of pasta sauce. I like using roasted garlic and basil or Italian seasoned pasta sauce for extra flavor.
How to make vegan
You can easily make this recipe vegan by replacing shredded mozzarella with your favorite vegan shreds or by omitting cheese entirely. Use vegan butter in place of regular butter and double-check that your sub rolls are vegan.
Looking for more vegetarian dinner ideas? This vegetarian chili mac is a crowd pleaser and anyone who loves meatball subs is sure to love this tempeh pasta bake and vegetarian tempeh bolognese.
Vegetarian Meatball Subs
These vegetarian meatball subs can easily be made with homemade or store-bought meatless meatballs. Great for quick family dinners or for a party!
Ingredients
- 12 cooked vegetarian meatballs (homemade or storebought)
- 4 whole wheat sub rolls
- 1/4 cup butter
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 jar (24 ounces) traditional pasta sauce
- 1/2 cup shredded mozzarella
- chopped parsley, for topping
Instructions
- Preheat oven to 350 degrees F.
- Combine butter, garlic powder and salt in a small microwave-safe dish. Heat in the microwave until melted, about 30 seconds. Alternately, heat on the stove over medium low until melted.
- Line sub rolls facing up on a baking sheet (I line the baking sheet with parchment paper for easy cleanup). Use a pastry brush to spread melted butter on the inside of each sub roll. Toast on the middle oven rack for 3-4 minutes, until the insides are golden.
- Meanwhile, combine pasta sauce and cooked meatballs in a medium sauce pan. Simmer over medium heat until pasta sauce is warmed through.
- To assemble subs: Leave toasted subs on the baking sheet. Add 3 meatballs to each toasted sub roll. Drizzle with 1/4 cup to 1/2 cup pasta sauce (use more if you like a saucier sub). Sprinkle each sub with 2 tablespoons shredded mozzarella.
- Cook at 350 degrees for 5 minutes, or until the mozzarella is melted. Remove from oven and sprinkle with chopped parsley just before serving.
Notes
- Pasta sauce: You can keep things classic with a jar of traditional spaghetti sauce or use for your favorite kind of pasta sauce. I like using roasted garlic and basil or Italian seasoned pasta sauce for extra flavor.
- Make vegan: Replace shredded mozzarella with your favorite vegan shreds or by omit cheese entirely. Use vegan butter in place of regular butter and double check that your sub rolls are vegan.
- This recipe yields a slightly toasty meatball sub. If you prefer a soft sub roll, just skip the initial toasting and only toast with the meatballs and cheese.
- Have leftovers? These subs are best enjoyed just after cooking, but leftover subs can be stored in the fridge for 2-3 days. Reheat in at 350 degree oven for 10-15 minutes, or until completely warmed through.
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