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Shoutout to all the plant-based food businesses who are working hard to bring us products that look, feel, and most importantly taste just like their old-school meaty counterparts. How good is a classic meatball sub that doesn’t cost the earth?!

You will need

Serves 4

For the meatballs:

  • 300 grams plant-based mince*
  • 2 slices stale white bread, ground
  • 1/2 onion, diced
  • 1 teaspoon cumin, toasted
  • Handful chopped parsley
  • Salt and pepper

For the sauce:

  • 30 ml extra virgin olive oil
  • 1/2 onion, diced
  • 3 clove garlic, diced
  • 2 tablespoons tomato paste
  • 1 tin chopped tomatoes
  • 10 basil leaves
  • Salt and pepper

For the sub:

  • 4 small bread rolls (like a hotdog roll)
  • Plant-based cheese, grated

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10 mins to prep

20 mins to cook

  1. Step 1

    Mix the plant-based mince with the other meatball ingredients, then roll portions in your hand to about golf ball size (should have ~12 meatballs, 3 per sub). Fry them in a little oil in a pan on medium heat until golden all over. Take out and set aside.

  2. Step 2

    Now to the sauce ingredients … To another pan, (or the same pan after the meatballs are done!) add the oil, onion and garlic and sweat down until translucent. Add the tomato paste, chopped tomatoes and basil along with salt & pepper to taste, and cook on medium for 10 minutes.

  3. Step 3

    Add the meatballs to the sauce, and cook for a further 7 minutes until they are all cooked through.

  4. Step 4

    With your bread roll, cut lengthways with a serrated knife. Add the meatballs with extra sauce layered in there. Finally, add your cheese shreds, then place under the grill in your oven to cook just until the cheese is melted. Serve immediately :)

Hot tip!

*For the mince, Simon uses a brand called BUDS, but there are lots of plant-based minces available at Australian supermarkets! We also like v2 Foods, vEEF, Beyond Meat, Impossible Meat, Naturli, Quorn, Vegie Delights … you get the picture. Ask a supermarket staff member for guidance if you can’t find it 🙂

Recipe: Simon Toohey

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