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
    1034
  • Carbohydrates
    107g
  • Fat
    41g
  • Protein
    63g
  • Sodium
    2149mg

Recipe Steps

You Will Need

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

    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

    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

    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

    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

    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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