Lentil meatball subs
These lentil meatball subs are cozy comfort food that’s as fun to eat as it is satisfying. The stars are the homemade lentil meatballs, a savory blend of sautéed onions, garlic, mushrooms, lentils, brown rice, walnuts, and Italian herbs with a hint of smoky flavor. They’re baked until lightly crisp on the outside and tender inside, then tucked into soft rolls, smothered in marinara, and topped with melty vegan mozzarella before a quick trip under the broiler.
Finish them with fresh basil, and keep extra marinara on the side, since dipping these subs is half the fun. Whether you’re making a weeknight dinner or feeding a hungry crowd on game day, they bring plenty of saucy, cheesy comfort to the table.
Preparation Time: 50 minutesIngredients
Meatballs
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 8 ounces cremini mushrooms, quartered
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- 1 cup canned lentils, drained and rinsed
- 1 cup cooked brown rice
- 0.5 cup chopped walnuts
- 2 tablespoons tamari or soy sauce
- 0.5 teaspoon liquid smoke
- 0.25 cup breadcrumbs, plus more as needed
- 1 cup marinara sauce
Subs
- 4 sandwich rolls
- 1.25 cups marinara sauce, plus more for serving
- 1 cup shredded vegan mozzarella
- 0.25 cup fresh basil leaves, thinly sliced
Preparation
- Preheat the Oven: Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion and cook for about 5 minutes, until translucent and slightly golden. Stir in the garlic and cook until fragrant, about 2 minutes. Add the mushrooms, tomato paste, oregano, basil, thyme, and salt, stirring well to combine. Cook for about 8 minutes, until the mushrooms have cooked down and the tomato paste has darkened in color.
- Make the Meatball Mixture: Transfer the vegetables to a food processor along with the lentils, rice, walnuts, tamari or soy sauce, and liquid smoke. Pulse until combined and the mixture sticks together. Transfer to a large bowl, stir in the breadcrumbs, and season with more salt as needed.
- Shape the Meatballs: Using a 2-inch cookie scoop or your hands, form the mixture into 12 meatballs and place them on the prepared sheet pan.
- Bake the Meatballs: Bake for 10 minutes, then turn the meatballs and bake for 5 minutes more, until browned and crisp. Let rest for 5 minutes.
- Sauce the Meatballs: Spoon ½ cup of the marinara into a large bowl and carefully place the meatballs on top. Gently pour the remaining ½ cup marinara over the meatballs.
- Prepare the Rolls: Set the oven to broil. Slice the rolls lengthwise without cutting all the way through. Gently pull them open, removing a little of the bread from the middle to make room for the meatballs, and spread some marinara inside each roll.
- Assemble the Subs: Place the rolls on the sheet pan. Add three meatballs to each roll and spoon about ¼ cup marinara over the top, letting it run inside the roll and along the sides. Top each with ¼ cup shredded vegan mozzarella.
- Broil and Serve: Broil for 1–3 minutes, watching closely, until the cheese is melted and the rolls are toasted. Garnish with fresh basil and serve with extra marinara for dipping.
Tips
Pulse, don’t purée: Leave some texture in the mixture for a hearty bite.
Adjust the breadcrumbs as needed: The mixture should hold together when shaped. If it feels too wet, add breadcrumbs 1 tablespoon at a time, but avoid adding too much, which can make the meatballs dry.
Let them rest: Give the baked meatballs 5 minutes to firm up before adding sauce.
Toss gently: Spoon marinara over the meatballs and gently turn to coat, taking care not to break them apart.
Watch the broiler: Rolls can brown quickly, so check often and remove the subs as soon as the cheese melts and the bread is toasted.
Make ahead: Shape the meatballs up to 1 day ahead and refrigerate until ready to bake. You can also use thawed frozen brown rice for convenience.
Storage: Refrigerate cooked meatballs in an airtight container for up to 3 to 4 days, or freeze for up to 3 months. Store them separately from the rolls and assemble just before serving.
Reheating: Warm the meatballs in marinara on the stovetop or in the oven until heated through, then assemble and broil the subs.
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