After updating my recipe for chickpea meatballs, I decided to make meatball subs with them. Sometimes you just need the comfort food that is a carb-enwrapped, saucy meatball sub, amiright?
I am not even exaggerating here: this has to be in my top 10 recipes right now. Maybe even top 5. They are SO INCREDIBLY DELICIOUSLY AMAZING. SO satisfying, packed with plant-based protein (fun fact: there are 39 grams of protein in 1 cup of chickpeas), topped with marinara sauce and vegan parm. Go Veggie’s parmesan is tasty but pricey. Here is my homemade vegan parmesan recipe .
You will not even miss the provolone that traditionally tops a meatball sub. I promise. These meatballs are definitely the star of this recipe.
If you make the meatballs ahead of time and refrigerate or freeze them – and I highly recommend you keep a batch in the freezer because you will CRAVE those meatballs – this recipe makes for a quick weeknight dinner.
- In a 400 degree oven, toast your subs on a baking sheet for 6-8 minutes. (If using frozen chickpea meatballs instead of freshly made, place in a baking dish in the oven at the same temperature for 10 minutes)
- Meanwhile, warm up the marinara sauce in a sauce pot on the stove.
- Place the chickpea meatballs in the toasted sub rolls, top with the amount of marinara you desire, and sprinkle with parmesan. Devour!