The ULTIMATE Vegetarian Meatball Sub | CRAZY Good & Easy to Make

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Drain and rinse the chickpeas, shake off excess water, then mash them well in a large bowl with a masher or fork.
2. Add the breadcrumbs, egg, shallot, garlic, grated carrot, parsley, cumin, salt and pepper. Mix, then press the mixture until it becomes paste-like.
3. Shape into balls a little bigger than a golf ball.
4. Heat 1/4 cup olive oil in a large pan over medium heat. Add the meatballs in a single layer and fry 7 to 8 minutes, until golden all over. Remove and set aside.
5. In the same pan over the same heat, add the minced garlic and stir for about 15 seconds until fragrant. Add the paprika and thyme, then the tomato sauce, and season with salt and pepper.
6. Return the meatballs to the pan, turn to coat, lower the heat and simmer about 5 minutes until the sauce has slightly thickened. Then remove from heat.
7. Meanwhile, halve the bread rolls lengthwise without cutting through, and warm them in a preheated oven for a few minutes until lightly toasted.
8. Fill the rolls with the meatballs, spoon over the sauce, then top with grated cheese and chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicEggCheeseCarrotBreadShallotBreadcrumbChickpea