Vegetarian Meatball Hoagie

Ingredients

For the Sauce:

• 2 tablespoons extra-virgin olive oil (EVOO)

• 1/2 onion, small dice

• 3 garlic cloves, sliced roughly

• 1 (14 oz) can fire-roasted crushed tomatoes

• Salt and pepper, to taste

• Handful of fresh basil leaves

For the Meatballs:

• 1 pack of vegan ground meat (your choice)

• 1/4 onion, shredded

• 1 handful parsley, minced

• 2 garlic cloves, minced

• 1/4 of a stale baguette, shredded or grated

• 2 tablespoons grated Parmesan (or vegan parm)

• 2 eggs (or flaxseed egg substitute)

• EVOO, for forming meatballs

For the Hoagie Rolls:

• 4 hoagie rolls or sturdy sub rolls

• Mozzarella cheese (regular or vegan), shredded or sliced

• Fresh pesto (store-bought or homemade)

• Parmesan cheese, grated

• Fresh basil leaves, for garnish

• Calabrain Chili, for heat (optional)

Instructions

1. Make the Sauce:

• Heat EVOO in a large pan over medium heat. Add the diced onion and cook until translucent (about 5 minutes).

• Stir in the sliced garlic and cook for another 3 minutes, seasoning with salt and pepper.

• Add the can of fire-roasted crushed tomatoes and season again with salt and pepper to taste. (add sugar to cut acidity, optional)

• Toss in fresh basil leaves, bring the sauce to a gentle boil, then reduce to low heat and cover. Let simmer while you prep the meatballs.

2. Prep the Meatballs:

• In a large mixing bowl, combine vegan ground meat, shredded onion, parsley, minced garlic, shredded stale baguette, Parmesan, and eggs.

• Mix thoroughly until combined. Rub a little EVOO onto your hands to prevent sticking, then form the mixture into golf ball-sized meatballs.

3. Brown the Meatballs:

• Heat a generous amount of oil in a pan over medium-high heat. Add the meatballs, browning them on all sides (about 2–3 minutes per side).

• Transfer the browned meatballs into the simmering sauce. Add a splash of water if needed to ensure the meatballs are mostly covered. Cover the pan and simmer for 20 minutes.

4. Prep the Bread:

• Slice hoagie rolls down the middle, leaving them attached on one side.

• Add mozzarella to one half of each roll and place in an air fryer on a warm setting until the cheese melts.

• Switch to broil mode (or highest heat setting) to brown the cheese slightly.

5. Assemble the Hoagies:

• Remove the bread from the air fryer and spread a layer of pesto onto the non-cheesy side.

• Add a sprinkle of Calabrian chili to either side, optional.

• Add a generous scoop of meatballs and sauce.

• Sprinkle with grated Parmesan and garnish with fresh basil leaves.

• Serve immediately.

Chef’s Notes

• Customize the Protein: Swap vegan ground meat with lentils, chickpeas, or a mix of mushrooms and walnuts for a homemade alternative.