Vegetarian Meatball Subs
These vegetarian meatball subs are everything you want in a comfort food sandwich: saucy, cheesy, and satisfying. Made with Beyond Beef, the meatballs are juicy and flavorful, tucked into toasted buns with plenty of tomato sauce and mozzarella. It’s an easy dinner that feels indulgent but can be made with meat or meat-free.
If you like these Vegetarian Meatball Subs, try these other sandwich recipes, like chicken Caesar sandwiches or eggplant parm sandwiches.
Why Jacqueline Loves This Vegetarian Meatball Subs Recipe
- All of the flavor – it’s hearty, saucy, and cheesy.
- Uses Beyond Beef for a meat-free option that still hits those classic sub vibes. You can also use beef meatballs if that’s what you prefer.
- Easy to prep ahead, just bake the meatballs, then assemble when you’re ready to eat.
- Comfort food that’s messy in the best way.
Ingredients
Haven’t been to the store or have fussy eaters? Learn more about the ingredients and substitution ideas for this Vegetarian Meatball Subs recipe.
For the Meatballs
- Beyond Beef: gives you that juicy, meaty bite without the meat. Has a great base flavor.
- Panko breadcrumbs: light and crispy, helps hold the meatballs together.
- Italian seasoning: the quick way to get garlic, oregano, and basil flavor in one scoop. We use the Pipercooks Italian Seasoning blend.
- Kosher salt + black pepper: basic seasoning, we use for everything we make.
For the Subs
- Sub buns: pick sturdy rolls that can handle all the sauce and cheese.
- Tomato sauce: use your favorite jarred red sauce (think spaghetti sauce) or homemade.
- Mozzarella cheese: melts into that gooey, stretchy topping you want on a sub.
Substitutions + Variations
- Try vegan cheese if you want to make the whole sandwich plant-based.
- Swap the sauce for 4 cheese spaghetti sauce, arrabbiata, or even try pesto if you’re feeling different.
- Add extras like sautéed peppers, onions, or mushrooms for more veggies.
- Use slider buns for mini party-style meatball subs.
How to Make Vegetarian Meatball Subs
Make the meatballs: Preheat oven to 400°F (200°C). Mix Beyond Beef, breadcrumbs, Italian seasoning, salt, and pepper. Roll into 16–18 meatballs and place on a lined baking sheet.
Bake the meatballs: Bake for 10 minutes, then flip and bake 5 more minutes, or until the internal temp hits 165°F (74°C). Leave the oven on.
Toast the buns: Place buns on a baking sheet (scrunch foil to help them sit on their sides if needed). Drizzle with olive oil, or try garlic butter! Toast in the oven 3–5 minutes until golden.
Assemble the subs: Spread some sauce on the toasted bun.
Spoon 3–4 meatballs into each bun.
Ladle on tomato sauce to cover.
Cover with mozzarella.
Bake to finish: Return subs to the oven for 10–15 minutes, until the cheese is melted and bubbly.
Add fresh basil or oregano leaves to garnish, if you have them. It’s not completely necessary, but it adds a fresh, herbal touch, which is nice.
Jacqueline’s Recipe Tips
- Don’t skimp on the sauce. The sauce helps the subs stay juicy and messy (the way they should be).
- Use parchment paper under the buns for easy cleanup of melted cheese.
- A meat thermometer is your friend; it takes out all the guesswork. Beyond Beef needs to hit an internal temperature of 165°F (74°C).
Kitchen Tools to Make it Easier
We’ll let you know the basics and then give some suggestions for kitchen tools that can make this recipe even easier to prepare.
- A few baking sheets for cooking the meatballs and then toasting the subs. I got sturdy, small baking sheets at Target years ago, and they are perfect for making smaller servings.
- Parchment paper can help with clean up – just be sure to check the temperature it’s rated for and don’t use the broil setting on your oven because the paper can catch on fire.
- A meat thermometer for checking the internal temperature of the Beyond Meatballs.
Serving Suggestions
Pair with a simple green salad to balance the richness.
Serve with fries or chips if you’re going all-in on comfort food.
Drizzle with hot sauce or sprinkle with chili flakes for a spicy twist.
How to Store Leftover Vegetarian Meatball Subs
Fridge: Store leftover meatballs and sauce separately for up to 4 days.
Reheat: Warm meatballs in the microwave or oven, then assemble fresh subs.
Freezer: Cooked meatballs freeze well for up to 2 months.
FAQ
Yes. To make vegan meatball subs, swap the mozzarella for a vegan cheese that melts well.
More Sandwich Recipes
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Vegetarian Meatball Subs Recipe
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper if using.
- In a bowl, mix Beyond Beef, breadcrumbs, Italian seasoning, salt, and pepper. Shape into 16–18 meatballs and place them on the baking sheet. I like to use a cookie scoop for even portions.
- Bake the meatballs for 10 minutes, flip, and bake 5 more minutes or until the internal temperature reaches 165°F (74°C). Leave the oven on.
- Spread out the buns on the baking sheet. Try to sit them on their sides. Using scrunched up tinfoil can help.
- To assemble the subs, line a baking sheet with parchment paper for easy cleanup of cooked cheese.
- Toast the buns in the oven for 3-5 minutes, or until toasty and golden brown.
- Spoon sauce over the buns and then add three or four meatballs with plenty of sauce on top, fully covering the meatballs.
- Top with shredded cheese.
- Bake for 10-15 minutes. Serve hot.
