A copycat recipe of the popular meatball marinara sandwich from Subway but with a much healthier ingredient list! Not only is this version gluten-free, sugar-free and lower in fat, it’s been tested using homemade vegan meatballs to make it a suitable option for those who follow a vegan lifestyle!
Happy Wednesday guys and do I have a double special for you today- Not only do I have this delicious recipe to share, it’s also WHAT I ATE WEDNESDAY!
Before we get into today’s eats and the recipe, thank you SO much to everyone who threw their suggestions my way when choosing which one of these to use for the recipe below. Was yours picked?
First, let’s check out a full day of eats-
Breakfast- Lazy boy 2.0- 6 boiled eggs and pretzels. Come at me, Cholesterol. Lunch- Chicken and lamb shawarma plate with hummus, pita and salad. Snack(s)- 3 Ingredient Pumpkin cookies, DIY protein trail mix and a couple of these guacamole mini’s- It was an error on my part, I thought it was a pack of normal sized tubs. Dinner- The actual footlong meatball Marinara from Subway.
Let’s talk Subway now. Something I’ve found interesting since moving to this part of the world is how different prices at the same chain restaurant are. Yet their basic ingredients and presentation are both the same. Let’s take the inspiration for today’s recipe- The meatball marinara sandwich.
In America, the two times I’ve enjoyed Subway, I was able to get a footlong meatball marinara for just $5! Add the extra $2 for 3 cookies (because my all-time favorite cookie is sold there– Holla!), for $7, I’m well fed and satisfied. In Australia, you’d get the 6-inch sandwich for the same price and that is NOT including those epic cookies. For the same price, you’d leave unsatisfied and without cookies.
However, regardless of which part of the continent your located, whether your sandwich is $7 or $10 or 500 Euros, you can’t scoff at it and smile with glee- I’ve got you covered to make your own! When my friends at Mezzetta threw the challenge to create a Fall inspired recipe using one of their Napa Valley pasta sauces, I did something a little different. I used their plain marinara sauce and added some extra touches to replicate Subway’s marinara sauce with a healthy twist.
This Copycat Subway Meatball Marinara sandwich is delicious and tastes better than its’ inspiration- Thanks to the wholesome ingredients chock full of flavor. While Subway’s offering is full of preservatives, sugar and ridiculous amounts of salt, my copycat version maintains the same rich taste but is aided by a delicious spice blend. Furthermore, this version is completely gluten free and if you omit the bread, they are completely paleo too, thanks to these meatballs.
Saying all that, I didn’t want my vegan friends to miss out either. The meatballs you see in these pictures are actually these vegan meatballs made straight from the blog! The only thing I omitted was the sweet chili sauce glaze because well….Marinara.
PS- The cheese pictured is vegan too.
Make this delicious Copycat Subway Meatball Marinara sandwich knowing it’s not price racist dependant on your location.
- 16 golf sized meatballs of choice, pre-cooked (I used both my vegan version and my paleo version linked above)
- 2 cups Mezzetta marinara sauce, divided (can use any unsweetened marinara sauce)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mixed herbs
- Red pepper flakes, to taste
- Sea salt to taste (I used 1/2 tsp)
- 4 x sub sandwich rolls of choice (if strictly paleo, omit)
- Parmesan cheese for topping (I used a vegan cashew parmesan cheese linked above)
- Sandwich fillings of choice (optional)
- In a microwave-safe bowl or in a saucepan, heat up your marinara sauce with all the spices until hot.
- In a frying pan or microwave, warm up your meatballs of choice. Divide your sauce mixture into two large bowls. Add the meatballs to one of them and coat completely.
- Distribute the meatballs amongst the 4 rolls. Pour the rest of the marinara sauce over them until completely used up. Top with parmesan cheese and other sandwich fillings and enjoy.
- I tried one batch grilled in the oven (after being assembled) for 5-10 minutes and it came out fantastic.
- These can be frozen and re-heated- However, I recommend you give them a quick broil in the oven at the very end and NOT freeze with the parmesan cheese.
- I love adding sriracha or hot sauce into the marinara.
Don’t forget, you’ve got the chance to enter here to win an epic prize pack which includes a CHEESE GRATER….aka a poor man’s spiralizer.
Ready for some WHAT I ATE WEDNESDAY ACTION?! I want to see your eats! Link up below and stop on by some friends and say hi!
PS- I’m letting you in on a secret- This Candy Bar is getting a delicious makeover. Stay tuned.
PPS- I’ve got to create a recipe using one of these- Which would you choose? The most popular one will be made into a recipe! (I’m up for a challenge…Just don’t suggest a dessert ;))
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