Vegetarian Meatball Sandwiches
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 1113, total fat 86 G., saturated fats 17 G., proteins 37 G., carbohydrates 53 G., fiber 7 G., cholesterol 124 mg, sodium 1790 mg, sugar 8 G.
Calories 1113, total fat 86 G., saturated fats 17 G., proteins 37 G., carbohydrates 53 G., fiber 7 G., cholesterol 124 mg, sodium 1790 mg, sugar 8 G.
Delicious meatless meatballs in a savory tomato sauce are served on buns with a slice of melting mozzarella and fresh basil leaves, making for a delicious vegetarian Italian sandwich the whole family will love. The meatballs are made with nuts (almonds or walnuts). Don't chop them too finely, or the balls will be too dense.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup toasted almonds or walnuts
- 2 cloves of garlic
- 1 cup panko or matzo bread crumbs
- 1 cup grated Parmesan cheese + extra for serving
- 2 tbsp. l. dried parsley
- 2 large eggs
- 3.5 cups (800 g) tomato marinara sauce
- Odorless vegetable oil for frying
- 340 g fresh mozzarella, sliced 0.5 cm thick.
- 1 bunch of fresh basil leaves
- 6 mini buns (sliders), toasted
- Finely chopped fresh parsley or basil for serving
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Recipes with similar ingredients: walnuts, mozzarella cheese, matzo, tomato sauce, basil
Cooking the dish according to the recipe:
- In a food processor, combine the nuts and garlic and process into coarse crumbs. Add breadcrumbs, Parmesan, parsley, salt, and a few grinds of pepper and whisk until evenly distributed. Add the eggs and whisk until the mixture forms a ball. Roll into tight balls, scooping out 1.5 tablespoons of dough at a time. Place the balls on a plate or sheet of parchment paper.
- In a large saucepan, heat the tomato sauce over medium heat.
- Heat 1/4 inch of oil in a skillet over medium-high heat and fry the balls in batches, turning occasionally, until golden brown on all sides, 7–10 minutes. Alternatively, you can deep-fry them. Add the balls to the tomato sauce.
- Place 1 slice of mozzarella, 2 balls, and 1 basil leaf on the bottom half of each bun. Top with the bun tops and serve with the remaining marinara sauce and chopped parsley or basil.
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