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Meat-free meatball sub recipe

Meat-free meatball sub recipe

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This whopper sub is easy to rustle up and is jam-packed with meat-free meatballs, mozzarella and roasted antipasti peppers See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 744 calories / serving
  • Vegetarian


  • 600g pack 4 bake-at-home baguettes
  • 16 meat-free meatballs, from 2 x 280g packs Birds Eye Green Cuisine meat-free meatballs
  • 285g jar roasted antipasti peppers, drained well
  • 200g passata with garlic and herbs
  • ½ tsp crushed chillies (optional)
  • 100g grated mozzarella or vegan alternative
  • 1 small handful fresh basil, leaves picked

Perfect with:

 Birds Eye Green Cuisine Meat Free Meatballs Birds Eye Green Cuisine Meat Free Meatballs

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    5g 25%
  • Sugars

    13g 15%
  • Salt

    4.6g 76%

of the reference intake
Carbohydrate 100.4g Protein 32.1g Fibre 11.6g


  1. Preheat the oven to gas 7, 220°C, fan 200°C, then cook the baguettes to pack instructions and set aside to cool slightly.

  2. Reduce the oven temperature to gas 6, 200°C, fan 180°C. Put the meatballs on a baking tray and cook in the oven for 12-15 mins until piping hot and cooked through.

  3. Slice the baguettes in half lengthways, then top each bottom half with 4 meat-free meatballs and the roasted pepper antipasti. Spoon over the passata, sprinkle over the crushed chillies (if using) and season lightly. Scatter over the mozzarella. Put them on a baking tray, without their lids for 5 mins, then add the lids to the tray next to them and continue to bake for 5-7 mins until the mozzarella has melted.

  4. Remove from the oven, top with the remaining basil, top with the lid and enjoy immediately.

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