Baked Chewy Italian Lentil Meatball Subs with Zesty Marinara
These hearty, budget-friendly subs feature protein-packed lentil meatballs with a chewy texture and classic Italian herbs, baked until golden and served on crusty rolls with a vibrant homemade marinara. A perfect make-ahead meal prep option for a satisfying vegetarian dinner.
Ingredients
Ingredients
- 1 cup brown lentils, rinsed dry, not canned
- 2.5 cups vegetable broth low sodium
- 1 cup rolled oats gluten-free if needed
- 0.5 cup nutritional yeast for cheesy flavor
- 2 tbsp Italian seasoning blend
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 can crushed tomatoes (28 oz) for marinara
- 1 tbsp olive oil
- 4 units hoagie rolls or sub rolls
- 1 cup fresh basil leaves for garnish
Notes
Storage: Store leftover meatballs and marinara separately in airtight containers in the refrigerator for up to 4 days. To reheat, warm the meatballs in a 350°F oven for 10 minutes or in a skillet, and reheat the marinara on the stovetop.
Make-Ahead: The lentil meatball mixture can be prepared and shaped up to 24 hours in advance; store covered in the fridge. The marinara can be made 2-3 days ahead.
Substitutions: Use quinoa instead of oats for a different texture. For a gluten-free version, ensure your oats and rolls are certified gluten-free. Add 1/4 cup of finely chopped mushrooms to the meatball mixture for extra umami.
Serving Suggestions: Serve these subs with a side of mixed greens or a simple arugula salad. They are also great over pasta for a 'meatball' bowl.