Meatball Subs with Marinara Sauce & Mozarella Cheese [Vegan & Gluten-Free]
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Rate This Recipe
Print Recipe
Prep Time:
Cook Time:
Servings: 4 people
Prep Time
Cooking Time
people 4
Why these meatballs are awesome. 1. Low in fat (as they are void of any animal fats and are baked in the oven) 2. Are a great way to stock up on veggies loaded with nutrients 3. Gluten & Nut free. Make a big batch of these meatballs and the marinara sauce and use it for other recipes like the Meatball Pizza and the Meatball & Marinara Sauce Spaghetti.


  • Meatballs
  • 1 small brown onion (finely chopped)
  • 5 cups eggplant (chopped into 2cm cubes)
  • 4 tbs olive oil
  • 2 tbs tamari (or soy sauce)
  • 2 tbs worcestershire sauce
  • 1/2 regular vegetable stock cube
  • 1 cup portabello (or swiss brown) mushroom (stems removed, roughly chopped)
  • 2 small garlic cloves (minced)
  • 2 tsp Brown sugar
  • 3/4 tsp liquid smoke (or more to taste)
  • 2 tsp dried italian herbs (basil, oregano etc)
  • 1 cup chickpea (or millet) flour
  • 4 tbs flaxmeal
  • season with sea salt and pepper to taste
  • Marinara Sauce
  • 2 tbs fresh basil (roughly torn)
  • 1 cans peeled tomatoes
  • 1/2 small whole dried chilli (seeds removed)
  • 1 tbs tomato paste
  • small pinch Brown sugar
  • season with sea salt and pepper to taste
  • Parmesan Cheese (OPTIONAL - for sprinkling)
  • 1/3 heaped cup raw cashews
  • large pinch sea salt
  • tiny pinch garlic powder
  • 1 1/2 tbs nutritional yeast
  • tiny pinch onion powder (optional)
  • Extras
  • 4 long bread rolls (gluten-free if preferred)
  • 1/4 cup pickled vegetables (optional - for topping)
  • 1/4 small red onion (optional - sliced finely - for topping)
  • Mozarella Cheese
  • 1/4 cup raw cashews (soaked for 4-6 hours in water, drained)
  • 1 1/2 tsp sea salt
  • 2 tbs tapioca flour
  • 1/4 large garlic clove (crushed)
  • 1 cup hot (just boiled) water
  • 1 tsp nutritional yeast
  • 3 tsp lemon juice
  • 1/4 tsp paprika (optional)
  1. Preheat an oven to 190C (or 170C fan forced) and line a baking tray with baking paper.
  2. In a small bowl break up stock cube and combine with tamari, worcestershire sauce and olive oil.
  3. Place eggplant and onion on the baking tray and toss evenly in this oil
  4. Bake for about 25 minutes (check at 20 minutes) until vegetables are roasted and tender.
  5. Blitz the eggplant mixture and all other remaining meatball ingredients in a blender until smooth then season to taste (mixture will be very soft - don't freak out). Place mixture in the fridge for 2 hours to firm up.
  6. Using wet hands, take about 1 heaped tablespoon of mixture and quickly roll between your hands to make a ball, then place these balls onto a paper-lined baking tray.
  7. Bake for 20-25 minutes until browned. Take out and leave to cool.
Marinara Sauce
  1. Place all Marinara Sauce ingredients into a medium saucepan and cook on a medium heat for about 15 minutes (breaking tomatoes down with a spoon) until reduced down and thickened slightly. Carefully toss meatballs in the sauce
Parmesan Cheese - OPTIONAL
  1. Blitz all ingredients in a food processor to fine crumbs.
Mozarella Cheese
  1. Place all ingredients in a high powdered blende (or food processor) and blitz until smooth.
  2. Pour mixture into a non-stick saucepan and cook, whisking constantly, over a medium-low heat until the consistancy thickens and looks like a melted cheese sauce (about 6-8 minutes).
  1. Turn an oven onto a high grill (190C or 170C fan forced) and split open the bread rolls lengthways,
  2. Butter each bun with dairy-free butter, then divide meatballs (which have been tossed in sauce) into rolls. Spoon over the cheese (sprinkle with parmesan if using).
  3. Place meatballs, covered in the cheese sauce, under the grill in the oven (keeping an eye to make sure the buns dont burn) and toast for a few minutes.
  4. Top with any vegetable pickles and/or raw onion slices if using, serve immediately.

Home Recipes Breakfast Breakfast Bakery Burgers, Sandwiches & Burritos Meatball Subs with Marinara Sauce & Mozarella Cheese [Vegan & Gluten-Free]