Plant-Based Italian Meatball Subs with Broccoli

Name: Plant-Based Italian Meatball Subs with Broccoli
Yield: Serves 4
Ingredients: ½ cup, panko bread crumbs; 2 tablespoons, water; ½ teaspoon, garlic powder; ½ teaspoon, table salt, divided; ¼ teaspoon, pepper, divided; ⅛ teaspoon, dried oregano; 12 ounces, plant-based ground meat; 1 head, broccoli (1½ pounds); 2 tablespoons, extra-virgin olive oil, plus extra for drizzling(1½ pounds); ½ teaspoon, sugar; 4 (6-inch) Italian, sub roll, split partially lengthwise; 8 slices plant-based or dairy, cheese (8 ounces); 1⅓ cups, jarred marinara sauce; 2 teaspoons, lemon juice

2 comments

Here's some appealing kitchen math: a main plus a side plus just one dirty pan and bowl to wash, all multiplied by comforting, crowd-pleasing flavor. The subjects of our little equation are these saucy subs.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4

TIME1¼ hours

Plant-Based Italian Meatball Subs with Broccoli

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

We knead the meat with panko bread crumbs (to bind and tenderize the meatballs) and Italian-inspired seasonings, roll it into balls, and then pop the meatballs into the oven on a rimmed baking sheet, avoiding the splattery mess that comes w...

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