“Meat”ball Subs


For meatballs:

1 small yellow onion, diced

2 cloves of garlic, diced

8 oz mushrooms, cleaned with dry towel and chopped

1 tsp salt

1 tsp oregano

1/2 tsp black pepper

1/2 tsp chili flake

1 15 oz can of white beans, drained and rinsed

juice of 1 lemon

2 tbs fresh parsley, chopped

1 1/4 cups bread crumbs, split into 1 cup and 1/4 cup

For chard:

5 stalks chard, removed from ribs and chopped

1 clove garlic, diced

1/2 tsp salt

For subs:

1 25 oz jar of your favorite marinara sauce

sub rolls

parsley and chili flake for sprinkling


  1. Preheat oven to 375 and line a baking sheet with parchment paper.
  2. Heat a large skillet or cast iron pot oven medium heat. Once hot, add onion and cook until translucent (about five minutes).
  3. Add garlic and mushrooms and cook until mushrooms are soft (about two minutes).
  4. Stir in oregano, salt, pepper, and chili flake.
  5. Add white beans and lemon juice and stir, let the mixture cook for about 1 minute.
  6. Add the white bean mushroom mixture to the food processor and pulse until the mixture comes together.
  7. Add parsley and 1 cup of bread crumbs and pulse until the mixture is well combined.
  8. Let the mixture sit for five minutes (bread crumbs need to absorb some of the white bean mushroom mixture).
  9. While it is setting, add remaining 1/4 cup bread crumbs, 1/2 tsp salt, and a pinch of pepper, chili flakes, and parsley to a bowl.
  10. Take a 1 tbsp scoops of the ‘meatball’ mixture and roll it into a ball in your hands. Roll it around in the bowl of seasoned bread crumbs and place it on the prepared baking sheet. Repeat until there is no ‘meatball’ mixture remaining.
  11. Bake the ‘meatballs’ for 30 minutes.
  12. After 30 minutes flip them for even browning and continue to bake for another 20 minutes.
  13. While the ‘meatballs’ are baking, prepare the chard.
  14. Place marinara sauce in pan over medium heat.
  15. Add garlic and salt and cook for 1 minute
  16. Add chard and cook until softened (about 1 to 2 minutes)
  17. Place chard in toasted buns and top with meatballs, parsley, and chili flake. Enjoy!