Vegetarian Meatball Sub – Roll with Lentil Meatballs Recipe
A meatball sub is a popular long roll in the US, filled with meatballs in tomato sauce and melted cheese. In this version, instead of meat we use lentils and cheese, making the sandwich filling yet lighter and vegetarian‑friendly. The taste is reminiscent of the classic movie‑style meatball sub, just in a more plant‑forward version.
Meatball sub kojarzy się w USA z barami kanapkowymi i food truckami, często w wersji bardzo obfitej i serowej. Ta wersja na bazie soczewicy wpisuje się w popularny tam trend przerabiania klasyków fast foodu na dania bardziej roślinne.
A classic American‑style meatball sub in a lighter, vegetarian version, where lentils and cheese create a satisfying, meaty texture without using any meat.
Dlaczego ta wersja działa
- Soczewica gotowana w bulionie zamiast w wodzie ma głębszy, bardziej "mięsny" smak.
- Ser w masie na klopsiki działa jak klej, dzięki czemu dobrze trzymają kształt.
- Zapiekane bułki z nadzieniem są chrupiące na zewnątrz i miękkie w środku.
Chef's tips
Make sure the lentils are well cooked but not watery – excess moisture will make the mixture hard to shape. Chilling the mixture for 15–20 minutes before forming the meatballs can make them even easier to handle.
How to serve
Serve the subs with a side of coleslaw, oven fries or a simple green salad. For extra comfort‑food vibes, top with a bit more grated cheese and place under the broiler for 1–2 minutes before serving.
Na co uważać
- Nie formuj zbyt dużych klopsików – mogą się rozpadać przy obracaniu i nie dogotują się w środku.
- Jeśli sos jest bardzo rzadki, odparuj go chwilę bez przykrycia przed napełnianiem bułek.
Zamienniki
- Soczewicę czerwoną możesz zastąpić zieloną lub brązową, wydłużając gotowanie o kilka minut.
- Ser żółty w klopsikach można wymienić na twardy ser wegański i dodać łyżkę siemienia lnianego zamiast jajka.
Ingredients
- red or green lentils dry, rinsed - 150 g
- vegetable stock or water - 400 ml
- breadcrumbs - 60 g
- yellow cheese grated, e.g. cheddar or gouda - 40 g
- egg - 1 piece
- onion finely chopped - 0.5 pieces
- garlic finely chopped - 2 cloves
- dried oregano - 1 teaspoon
- tomato sauce thick, from a carton or bottle - 400 ml
- vegetable oil for frying - 2 tablespoons
- hot dog buns long - 4 pieces
- mozzarella cheese grated or in thin slices - 80 g
- salt to taste
- black pepper to taste
Preparation
- Pour the lentils into a pot, cover with stock, bring to a boil, reduce the heat and cook for 15–20 minutes, until soft and most of the liquid is absorbed. If there is a bit of liquid left, drain it off. Let cool slightly.
- Heat 1 tablespoon of oil in a pan. Add the chopped onion and fry for 3–4 minutes over medium heat, until softened and slightly translucent. Add the garlic and fry for 1 more minute, stirring.
- In a bowl combine the cooked lentils, sautéed onion and garlic, breadcrumbs, grated yellow cheese, egg, oregano, salt and pepper. Mash the mixture with a fork or your hand until everything is well combined and the mixture is sticky but shapeable. If it is too loose, add a bit more breadcrumbs.
- Shape small meatballs from the mixture, about the size of a walnut. Place them on a plate.
- Heat the remaining oil in a pan. Fry the meatballs in batches for 6–8 minutes, turning gently, until browned and firm on all sides. Transfer them to a small pot.
- Pour the tomato sauce into the pot with the meatballs, season with salt, pepper and optionally a pinch of oregano. Heat over low heat for 10 minutes, until the sauce thickens and the meatballs absorb its flavor.
- Preheat the oven to 190°C. Slice the buns lengthwise, but not all the way through, to create a “pocket”. Place them on a baking tray.
- Put a few meatballs with sauce into each bun and sprinkle with grated mozzarella. Bake for 5–7 minutes, until the cheese melts and is lightly browned.
- Serve immediately, preferably on a plate, as the sauce tends to escape from the bun.
Storage
Store leftover meatballs in sauce in the fridge for up to 3 days and reheat gently in a pan or microwave before assembling fresh subs. Assembled sandwiches are best eaten immediately so the buns don’t get soggy.
This sandwich brings back the feel of movie‑style meatball subs, but in a version that’s easier on the stomach and fits a more plant‑based everyday menu.
