Arrabbiata
Meatball Sub
Serving size: 4
Total Time: 35 min
Ingredients
- 1 lb Plant-Based Meatballs
- 4 – 6″ French rolls, toasted
- 8 oz Parmesan cheese (regular or vegan), shredded
Method
- Add tomatoes, yellow onion, and garlic on a sheet pan and coat with olive oil, salt, and pepper. Roast for 20-25 minutes at 425 °F.
- Blend roasted vegetables (save a couple of sprigs of parsley for garnish) in a food processor with the rest of the ingredients in the Arrabbiata sauce until it becomes a sauce-like consistency. Hold hot.
- Place Meatballs on a parchment paper lined sheet tray and bake at 425 °F for 15 minutes.
- Toast french rolls, add about 5 Plant-Based Meatballs to each roll.
- Top Meatballs with a generous portion of arrabbiata sauce (about 4 oz) and top with 2 oz of parmesan cheese.
- Garnish with parsley and serve.
Arrabbiata Sauce
- 6 Calabrian chilies in oil, de-stemmed
- 6 Roasted roma tomatoes, cut in half before roasting 1/2 Large yellow onion, chopped
- 6 Cloves of garlic, whole
- 1/4 Bunch fresh basil, chopped
- 1/4 Bunch fresh parsley, chopped
- 1 Tbsp Fresh oregano
- ½ tsp Kosher salt