This vegan meatball sub is truly a dream for any vegetarian or vegan. They are easily made gluten free and vegan in themselves. If you choose to, you can top them with vegan cheese rather than regular.
I originally started making this meatball recipe for my family on top of spaghetti which. That was delicious, but let’s face it, there is something amazing about a meatball sub! When Tom and I were both trying to eat more of a vegetarian/vegan diet, these were a must have. When we think of subs or big sandwiches, we tend to think of something loaded with really yummy meats. This is the perfect alternative version for someone trying to stick with Meatless Monday or just stick with a more veggie heavy diet.
I totally recommend them as a sneaky way to get your kids their veggies too. These meatball subs are something my daughter, Kaida still requests and Tom too! For some reason our little man is not as big of a fan. He’s also not a big fan of meat…like even in tacos! Which is scary. Kind of concerned about that one. But, maybe that’s just a testament to how great these “meatballs” really are!
They also make a ton (Between 20-25) so you should be good to go on leftovers! However, the occasional second helping has been known to happen at our house. Check out the links at the bottom for some of my recommended products to use to make this yummy dish!
*The post contains affiliate links. I may make a commission but all recommendations are my own.
*Click on an ingredient to get my recommendation
1.Preheat oven to 375. Finely chop onion and garlic.
2. Chop onion and garlic.
3. Cut eggplant into cubes approximately 1 inch wide.
4. Cook garlic, onion and eggplant over medium heat for 10 minutes or until eggplant has softened. Sprinkle with salt and pepper.
5. Add eggplant mixture to blender or food processor. Put mixture into bowl.
6. Pulse garbonzo beans in blender or food processor. (Don’t do them too much. You want to avoid them becoming “runny”)
7. Add blended garbanzo beans to eggplant mixture.
8. Add flour. Mix.
9. Finely chop spinach and basil. Add to eggplant mixture. Mix.
10. Scoop mixture with Tablespoon and gently form into balls. (They will still be soft, that’s ok)
11. Place meatball onto parchment paper lined baking sheet.
12. Cook for 25-30 minutes or until meatballs are brown and firm.
13. Serve on toasted bread topped with warm marinara sauce and your choice of cheese(s)