Building the Best Meatball Sub |
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Credit: Derek Sarno
| 12 | plant based meatballs, prepared per instructions | |||
| ½ | large | sub roll | ||
| 2 | bell peppers, thinly sliced or julienned | |||
| ½ | red onion, thinly sliced or julienned | |||
| 1 | cup | tomato sauce, warmed | ||
| 1 | cup | lettuce, thinly sliced or shaved | ||
| 1 | tablespoon | garlic, chopped | ||
salt, to taste | ||||
pepper, to taste |
Preheat oven to 200°c/400°f (fan).
Add the plant based meatballs into the tomato sauce.
In a heated skillet, add bell peppers and red onion and saute for 3 mins. Toss in the garlic and cook until vegetables start to soften and brown (1 min). Remove from the oven and have the ingredients warmed and ready to build the sandwich.
Slice the sub roll in the centre and gently stretch open. Stuff lettuce, peppers, onions and then meatballs. Sprinkle sauce on top.
In the oven, arrange the sub roll and toast until the edges become crispy for 5-7 minutes.