Dairy-Free Classic Meatball Sandwich
Indulge in the comforting flavors of a 'Dairy-Free Classic Meatball Sandwich,' a wholesome twist on a beloved favorite. This recipe features tender, perfectly seasoned meatballs made with unsweetened almond milk and fresh herbs, ensuring a rich, dairy-free bite. The meatballs are simmered in a robust tomato sauce infused with Italian seasoning and optional red pepper flakes for a burst of flavor. Nestled in a crispy toasted baguette and topped with fragrant fresh basil leaves, this sandwich delivers a hearty, satisfying meal in just 45 minutes. Perfect for dairy-free diets or anyone craving a flavorful spin on the classic meatball sub, this recipe is a weeknight favorite waiting to happen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground beef
- 1 cup Breadcrumbs
- 0.25 cup Unsweetened almond milk
- 1 large Egg
- 1 small Onion
- 2 cloves Garlic cloves
- 0.25 cup Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Tomato sauce
- 1 teaspoon Italian seasoning
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 large Baguette or sub rolls
- 0.25 cup Fresh basil leaves
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, breadcrumbs, unsweetened almond milk, egg, finely chopped onion, minced garlic, chopped fresh parsley, salt, and black pepper.
Mix the ingredients by hand until just combined, being careful not to overwork the mixture to avoid tough meatballs.
Shape the mixture into meatballs approximately 1.5 inches in diameter and place them on a baking sheet lined with parchment paper.
Heat olive oil in a large skillet over medium heat and add the meatballs. Cook until browned on all sides, around 5-7 minutes.
Transfer the browned meatballs back to the baking sheet and bake in the preheated oven for 10 minutes to ensure they are cooked through.
While the meatballs bake, use the same skillet to heat the tomato sauce over medium heat. Stir in the Italian seasoning and crushed red pepper flakes (if using).
Add the baked meatballs to the tomato sauce and simmer for an additional 5-10 minutes.
Slice the baguette or sub rolls in half lengthwise and lightly toast in the oven for 3-4 minutes.
Spoon the meatballs and sauce onto the toasted bread.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 7544 mg | 328% | |
| Total Carbohydrate | 386.7 g | 141% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 27.8 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 447 mg | 34% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2229 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
