Zesty Gardein Vegetarian Meatball Sub

With Melted Provolone, Sautéed Peppers, and Italian Slaw

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Not a meat eater or looking to enjoy the same sandwich satisfaction without the cholesterol? Our vegetarian meatball sub starts with Gardein's so-good-it'll-fool-you veggie meatballs, slathered in marinara and topped with the requisite accompaniments of sautéed onions, peppers, and plenty of creamy Provolone cheese. Nestled into a crusty baguette and paired with an Italian-inspired balsamic slaw, this is a dish that will delight everyone around the table.

In Your Box (serves 2)

  • 1 Green Bell Pepper
  • 1 Yellow Onion
  • 1 Garlic Cloves
  • Info
    2 Mini Baguette
  • Info
    10 Gardein Meatless Meatballs
  • 6 fl. oz. Marinara Sauce
  • 6 oz. Slaw Mix
  • 1 fl. oz. Balsamic Vinegar
  • 1 tsp. Dried Oregano
  • Info
    3 oz. Provolone Cheese Slices

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    622
  • Carbohydrates
    97g
  • Fat
    15g
  • Protein
    24g
  • Sodium
    1530mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pan
  • 1 Mixing Bowl

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Preheat oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Remove membrane (spiny white innards) and seeds from bell pepper and slice into thin strips (julienne). Julienne onion. Mince garlic cloves.

  2. 2

    Toast the Baguettes

    Halve the baguettes horizontally. If desired, hollow out 2 baguette halves slightly to create a well for the meatballs and toppings. Arrange on a baking sheet, drizzle with a bit of olive oil, and place in the oven to warm and soften for 3-4 minutes. Remove from oven and reserve.

  3. 3

    Prepare the Meatballs

    In a medium pan over high heat, combine 1 tsp. olive oil, the onion, bell pepper, and half the garlic. Allow to cook for 3-4 minutes, or until onion becomes translucent. Add meatballs and cook for another 6-7 minutes or until they are warmed throughout and slightly browned. Once meatballs and vegetables are cooked to desired temperature, add marinara sauce and reduce heat to low. Simmer for 2-3 minutes and remove from heat. Season with a pinch of salt and pepper.

  4. 4

    Prepare the Slaw

    In a clean mixing bowl, combine the slaw mix, the remaining garlic to taste, balsamic vinegar, 1 tsp. olive oil, dried oregano, and a pinch of salt and pepper. Toss thoroughly and place in refrigerator to chill until ready to serve.

  5. 5

    Assemble the Sub

    Place 5 meatballs and even amounts of sauce and vegetables into one half of each toasted baguette. Top other baguette halves with 2 slices of provolone cheese each. Toast in oven for 4 minutes, or until cheese is melted and bubbly.

  6. 6

    Plate the Dish

    Place a meatball sandwich on each plate. Add a serving of slaw on the side, or if desired, on top of the sub. Garnish with freshly cracked black pepper.

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