Veggie Meatball Sub

🛒 Ingredients

• Cooked Brown Lentils 100 g · 116 kcal
• Cremini Mushrooms (finely chopped) 50 g · 11 kcal
• Onion (diced) 30 g · 12 kcal
• Garlic (minced) 5 g · 7 kcal
• Breadcrumbs 20 g · 74 kcal
• Egg (large, for binding) 25 g · 39 kcal
• Italian Seasoning 1 g · 3 kcal
• Olive Oil 5 g · 45 kcal
• Submarine Roll 150 g · 400 kcal
• Marinara Sauce 80 g · 40 kcal
• Mozzarella Cheese (shredded) 30 g · 90 kcal

👨‍🍳 Instructions

1. In a large bowl, combine cooked brown lentils, finely chopped cremini mushrooms, diced onion, minced garlic, breadcrumbs, egg, Italian seasoning, and a pinch of salt and pepper. Mix well until a cohesive mixture forms.
2. Form the mixture into small meatballs (about 4-5 per serving) and lightly brush them with olive oil. Bake on a parchment-lined baking sheet at 200°C (400°F) for 15-20 minutes, or until golden brown and firm.
3. While the meatballs are baking, gently warm the marinara sauce in a small saucepan over medium heat. Slice the submarine roll lengthwise, being careful not to cut all the way through, and toast lightly.
4. Spoon a generous amount of warm marinara sauce into the toasted roll, then arrange the baked veggie meatballs inside. Top with shredded mozzarella cheese and return to the oven for a few minutes until the cheese is melted and bubbly. Serve immediately.