White Bean and Mushroom Meatball Sub
Yield: 4 subs
Prep: 10 minutes
Total Time: 35 minutes
8 oz. white mushrooms sliced
1-15 oz. can white beans drained
1/2 a lemon juiced
1/4 cup chopped parsley
2 cloves garlic minced
1/2 onion diced
1 tsp. Italian seasoning
salt & pepper to taste
1 1/2 cup bread crumbs
Seasoned bread crumbs:
1/2 cup bread crumbs
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
salt & pepper to taste
4 sub rolls
raw cashews ground into powder
Preheat oven to 425 degrees.
Dice your onion, mince your garlic and chop your parsley.
In a skillet over medium heat sauté onions and garlic until soft and fragrant.
Add mushrooms and cook until tender. Let mixture cool about 5 minutes.
In a food processor ( I use this Cuisinart )add beans, mushroom mixture, lemon juice, parsley, Italian seasoning and salt and pepper.
Pulse until mixture comes together. You want a smooth but slightly lumpy mixture. Don't over pulse.
In a blender take any old bread you have and blend until bread crumbs are formed.
In a medium sized bowl add your mushroom mixture and 1 1/2 cups bread crumbs and incorporate together. Let mixture sit for 5 minutes to soak up the bread crumbs.
Take 1/2 cup bread crumbs and place in a small bowl with garlic powder, Italian seasoning, salt and pepper and mix to make your seasoned bread crumbs.
Take a golf size portion of the mushroom mixture and roll into seasoned bread crumb until coated on all sides, place onto a sheet pan.
Repeat until you have used all your meatball mixture.
Bake for 15-20 minutes flipping meatballs over half way through the cooking time. You want a golden crust on your meatballs.
Toss meatballs in your favorite marinara sauce and place into your sub rolls.
Turn oven on broil.
Sprinkle with ground cashew and place into the oven until golden brown.
*I grew up eating Subway's meatball subs and loving them. These are sooooo much better! Packed with flavor and oh so delicious. A true comfort food! My favorite way to enjoy them is the meatball sub way BUT they are very tasty on some lentil noodles or even al a carte as well.
*The cooling process after cooking the mushrooms is important. I find if I do not allow this mixture to cool my meatballs do not hold together as well.
*I generally make as many of these meatballs as I can and freeze them.