Layered with flavor, this vegan meatball sub is every bit as good as the kind we used to eat. They're so easy to make and are the perfect party food or a fun Friday night dinner and a movie meal.
THE MEATBALL SUB
Some say this decadent submarine sandwich originated in Philadelphia, PA, others say it started in Italy, and we've even read that meatballs originate from Persia.
For the sake of time, and to not offend anyone, we're going to say that there's probably some truth to all of that and just agree that they're freaking amazing!
When you take a slice of a baguette and toast it so it's nice and crunchy on the outside, then fill it with meatballs (vegan in this case) that marinated for a while in our delicious marinara sauce, then stuff them in the bread and cover with grated parmesan and parsley, well, I mean.....
Honestly, there's nothing quite like biting into this savory, meaty, and hearty sandwich.
HOW DO YOU MAKE A VEGAN MEATBALL SUB?
There are lots of ways to make a sub, some people add green peppers, some melt mozzarella or provolone over the top, and we like to keep it simple.
We start with our marinara sauce.
THE PERFECT SAUCE FOR MEATBALL SUBS
Our Roasted Tomato Marinara takes the meatballs to another level. It's smoky, savory, a bit tangy from the acid in the tomatoes, and just plain delicious.
We make the marinara and simmer it for a good hour before we add the meatballs, then we simmer them in the vegan marinara sauce for about 30 minutes so they soak up all of the flavors.
Once the sauce is ready for the meatballs, we add our favorite, Gardein Meatless Meatballs. We're not getting paid to promote these, we truly love them, and so do all of our friends. We made meatballs in sauce for Alex's engagement party and every carnivore on the guest list couldn't get enough, and they request them every time we have a get together.
Simmer the meatballs for about 30 minutes, until they're hot and have absorbed the sauce.
If you prefer a more whole food plant-based meatball, make our Simple Vegan Black Bean Meatballs.
Toast the buns and spoon the sauce and meatballs in the bread. Top with grated vegan Parmesan (we love Violife brand) and minced flat-leaf parsley.
How amazing does that vegan meatball sub with spaghetti sauce look?
MEATBALL SUBS FOR A GROUP
You can make a huge batch of meatballs in marinara and serve the subs at your next party.
Make mini subs with two meatballs or larger ones with three. Just buy large baguettes of bread and cut them into the size of sandwich you need.
CAN YOU FREEZE MEATBALLS IN MARINARA SAUCE?
Yes! Freeze the sauce in a freezer safe container for up to three months and then add the meatballs to the sauce and heat.
Make our vegan meatball subs with marinara and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Vegan Meatball Subs
- 6 cups marinara sauce See link to recipe in instructions
- 12 meatballs See note or link to our bean ball recipe in the instructions
- 1 large baguette or six sub rolls
- 1 cup vegan parmesan cheese
- ½ cup flat leaf parsley minced
- Make our marinara sauce. Click HERE for the recipe.
- Simmer the meatballs in the sauce for 30 minutes, roll them in the sauce occasionally so they are evenly cooked. If you're making our bean balls, click HERE for the recipe.
- Toast the rolls in a 350F (176C) degree oven over for approximately 10 minutes or until golden brown and crispy on the outside.
- Fill the rolls with the sauce and meatballs, sprinkle the parmesan cheese over the top and garnish with the parsely.