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A toasted sub bun filled with meatballs, red sauce, and melted cheese.

Vegetarian Meatball Subs Recipe

Jacqueline Piper
Vegetarian meatball subs made with Beyond Beef, tomato sauce, and mozzarella for a saucy, cheesy, meat-free comfort food dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Calories: 533
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 340 grams Beyond Beef or ground beef
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
For the Subs
  • 4 sub buns
  • tomato sauce
  • mozzarella cheese

Equipment

  • Meat thermometer

Method
 

For the meatballs:
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper if using.
  2. 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.
  3. 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.
For the subs
  1. Spread out the buns on the baking sheet. Try to sit them on their sides. Using scrunched up tinfoil can help.
  2. To assemble the subs, line a baking sheet with parchment paper for easy cleanup of cooked cheese.
  3. Toast the buns in the oven for 3-5 minutes, or until toasty and golden brown.
  4. Spoon sauce over the buns and then add three or four meatballs with plenty of sauce on top, fully covering the meatballs.
  5. Top with shredded cheese.
  6. Bake for 10-15 minutes. Serve hot.

Notes

Cook the Beyond Beef meatballs to an internal temperature of 165°F (74°C).