Mushroom Meatball Subs
A vegetarian sandwich with mushroom, quinoa and kidney beans.
Ingredients
For the mushroom meatballs:
- 500 g Portabellini mushrooms, finely diced
- 5 onions, diced
- 1 tbsp olive oil
- 1 cup quinoa, cooked
- 400 g tin red kidney beans, drained, rinsed and lightly mashed
- 1 XL egg, lightly beaten
- ¼ cup breadcrumbs
- ½ cup flour
- ¼ cup parmesan cheese, grated
- 1 tbsp Worcestershire sauce
- 1 tbsp dried oregano
- 125 ml fresh parsley, finely chopped
- 1 tsp salt
- 5 ml freshly ground black pepper
For the sauce
- 400 g tin crushed tomatoes
- 1 tbsp olive oil
- 2 cloves garlic, minced
Instructions
- For the meatballs:Preheat oven to 180˚C.Drizzle olive oil into a large frying pan, sauté the onions and garlic until fragrant. Add the finely chopped mushrooms and cook until the mushrooms have released all their liquid and begin to brown. Set aside and allow to cool.In a large bowl combine the rest of the ingredients and mix well. Once the mushrooms have cooled add them to the bowl and mix. Roll the mixture into golf ball sized balls. Spread out evenly onto a metal baking tray and bake for 20 min at 180˚C.
For the sauce:
- In a small saucepan sauté the garlic in olive oil until fragrant. Add the tinned tomatoes, basil leaves and oregano. Simmer until thick, stirring occasionally. Once the sauce has thickened remove the basil leaves and season with salt, pepper and chilli flakes.
For the buns:
- Cut each bun in half and brush the inside with melted butter. Toast the buns, cut side down, in a dry pan over medium heat until golden brown.
To assemble the subs:
- Begin by spreading the sauce over the bottoms of each bun. Add the meatballs on top and liberally grate parmesan cheese over them (best to do this while the meatballs are still hot so the cheese will slightly melt and stick to the meatballs). Top with fresh basil leaves, the top bun and enjoy!