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ImpossibleTM Meatball Sub

Chef J Michael Melton
Impossible™ Meatball Sub sandwich made with Impossible Meatballs Made From Plants in a rich marinara sauce with melted cheese and herbs, tucked into a toasted hoagie roll.
  • 3Servings
  • Super Easy
  • 13Ingredients
  • 10 minPreparation
  • 60 minCooking
  • 70 Total TimeTotal Time

We’re pretty certain that the next time you’re invited to dinner with the royal family at Buckingham Palace, you will not be served a meatball sub. Nevertheless, this sandwich is a real aristocrat in the Big, Messy, Fabulous Sandwiches category. And now you can make your own tasty meatball subs easily with Impossible™ Meatballs Made From Plants!

The best occasion for serving these mouth-watering beauties is when you have a crowd of hungry people sitting around your house moaning about how there’s nothing to eat. Oh, there’s something to eat, and it won’t take long. Plus, you’ll be serving them on aromatic garlic rolls that you will prepare while the Impossible Meatballs and sauce are simmering.

The recipe calls for San Marzano tomatoes. These tomatoes are those plum tomatoes that grow in the San Marzano region of Italy. San Marzano tomatoes are a bit more expensive than other tomatoes. They are now grown domestically in the U.S., but if you want the real San Marzano tomatoes, look for a can that has the DOP label from the Italian government. The domestic San Marzanos are a fine substitute, as is using your favorite brand of jarred marinara.

Whatever you choose, this meal is fit for your favorite people sitting there in the living room in their sweatshirts and tracksuits. They may not be the royal family, but they are your family. And we think they deserve a hot Impossible Meatball Sub cooked with the best sauce tomatoes in the world on a garlic roll.

13 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Package Impossible™ Meatballs Made From Plants, Homestyle or Italian (14 oz)
  • 1/2 Cup onion, diced
  • 5 cloves minced garlic, divided
  • 2 Tablespoons Extra Virgin Olive Oil
  • 28 Ounce Can San Marzano tomatoes, diced
  • 1 Tablespoon Chopped fresh thyme plus 3 sprigs
  • 1 Tablespoon Chopped fresh oregano
  • 1 Tablespoon Chopped fresh basil
  • salt and pepper, to taste
  • 3 hoagie rolls
  • 5 Tablespoons butter or plant based butter
  • 6 Slices Provolone or Plant Based Cheese
  • 1 Tablespoon Chopped fresh Italian Parsley
3 steps
  1. Make the Marinara and Meatballs

    Heat the olive oil in a large pot over medium heat. Add the onions and three cloves of the minced garlic and cook until soft. Add tomatoes and bring to a boil, then lower the heat to a simmer for about 30 min. Add the fresh oregano, basil and one tablespoons of chopped thyme and continue to cook about about 1 minute, and then season the sauce to taste with salt and pepper. Add frozen Impossible Meatballs to the sauce, and simmer in the sauce until warmed through, about 10-12 minutes. *Alternatively, use a large jar of your favorite store bought marinara sauce in place of the homemade sauce.

  2. Prepare the Garlic Rolls

    While the meatballs are simmering in the marinara sauce, preheat the oven to 425°F. Prepare a baking dish or sheet pan for the hoagie rolls. In a small pan over low heat, add the butter, two cloves of minced garlic, and three sprigs of thyme, and allow ingredients to melt together. Let steep for a few minutes and remove from heat. Brush on hoagie rolls. Bake the rolls in the oven for 3-5 minutes, or until bread begins to toast. Remove from oven.

  3. Build the Subs and Serve

    Top lightly toasted hoagies with 4-5 meatballs each and additional sauce. Top with 2 cheese slices per hoagie, and add back to the oven until cheese is melted, brown and bubbly. Garnish with chopped fresh parsley, serve, and enjoy!

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