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Impossible Meatball Subs
Weeknight · 15–30 min

Impossible Meatball Subs

Tender plant-based meatballs baked until browned, simmered in marinara and tucked into toasted rolls under melted cheese. It's pure deli comfort, and the leftovers make the best lunch of the week.

Kid-friendly · how to serve it to kids
Hands-on
25 min
Hands-off
15 min
Total
40 min
Dishes
2
30gprotein632cal73gcarbs24gfatper serving · $4.12
Skilloven · stove · air-fryer

Method

  1. 1

    Heat the oven to 425°F. Mix the Impossible Beef with the panko, garlic, seasoning and a pinch of salt, then roll into 16 balls.

  2. 2

    Bake on a lined sheet pan until browned.

  3. 3

    While the meatballs finish baking, split the hoagie rolls and toast them cut side up until lightly golden.

  4. 4

    Warm the marinara in a skillet and roll the meatballs through it until coated.

  5. 5

    Load four meatballs into each roll, spoon over extra sauce, top with cheese and broil until melted.

Storage

Meatballs in sauce keep 4 days and freeze for 3 months. Assemble subs fresh.

Good to know
  • Beyond works one-to-one. Chill the mix for 10 minutes first so the balls hold their shape.

For little ones

Feeding kids plant-based

Make mini subs on dinner rolls.

Their portion: about half your servingabout 350 cal · 16 g protein of their 19 g a day

Nutrition

per serving
Calories
632
Protein
30g
Carbs
73g
Fat
24g
Fiber
8g
Sodium
1480mg
Contains soyContains glutenPeanut-free

Calculated from ingredient reference data. Brand labels vary.

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