A Brotha in the Kitchen Presents……..White Bean & Mushroom “Meatball” Subs!


Before I decided to adopt a vegetarian lifestyle, I ate a lot of Meatball subs, and I mean A LOT!


So imagine my excitement to come across a vegan recipe for….you guessed it, Meatball Subs!


I found this recipe on the Sobremesa-blog website and not only was it super easy; it was super delicious as well!


I won’t let the suspense build up any longer! Here’s the recipe!


White Bean & Mushroom “Meatball” Subs




For meatballs:


1 tbs olive oil

1 small yellow onion, diced

2 cloves of garlic, diced

8 oz button mushrooms, cleaned with dry towel and chopped

1 tsp salt

1 tsp oregano

1/2 tsp black pepper

1/2 tsp chili flake

1 15 oz can of white beans, drained and rinsed

1 1/4 cups bread crumbs, split into 1 cup and 1/4 cup


For the chard:


5 stalks chard, removed from ribs and chopped

1 clove garlic, diced

1/2 tsp salt


for subs:


1 25 oz jar of your favorite marinara sauce

sub rolls

Go Veggie Vegan Grated Parmesan Style Cheese, parsley & chili flakes for sprinkling







Let's Get Cooking!


Preheat oven to 375 and line a baking sheet with parchment paper. Heat a large skillet over medium heat. After 5 minutes, add olive oil and sautee onion for five minutes. Next, add garlic and mushrooms then cook for another two minutes.


Stir in oregano, salt, & pepper. Add white beans, stir & let the mixture cook for 1 more minute. 


Add the white bean mushroom mixture & lemon juice to your NutriBullet (or food processor) and pulse a few times until the mixture comes together.




Pour in the parsley and 1 cup of bread crumbs and pulse a few more times until the mixture is well combined.  Let the mixture sit for five minutes so the bread crumbs absorb some of the white bean mushroom mixture. 


Meanwhile, add remaining 1/4 cup bread crumbs, 1/2 tsp salt, and a pinch of pepper, chili flakes, and parsley to a bowl.


Take a 1 tbs scoops of the 'meatball' mixture and roll it into a ball in your hands. Roll it around in the bowl of seasoned bread crumbs and place it on the prepared baking sheet. Repeat until there is no 'meatball' mixture remaining.  Should make about 24 meatballs.




Bake the 'meatballs' for 30 minutes. After 30 minutes flip them for even browning and continue to bake for another 20 minutes. 


While the 'meatballs' are baking, prepare the chard.  Heat a few tsp of olive oil over medium heat in the same pot or skillet you cooked the 'meatball' mixture. Add garlic and salt then cook for 1 minute. Pour the garlic oil over the chopped chard and massage. Set aside.


For the last 8 minutes of baking, brush sub rolls with olive oil, sprinkle with parmesan “cheese”, sea salt and place in oven directly on the bottom rack


Add a jar of  your favorite marinara sauce to the same skillet you cooked the garlic in and heat over low heat. When the 'meatballs' are cooked, place them in the warm marinara sauce. 





Remove the buns from the oven. Place chard in toasted buns and top with meatballs, parsley & parmesan.


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