Vegetarian Pecan Meatball Hoagie
Savor the hearty, plant-based goodness of the Vegetarian Pecan Meatball Hoagie—a satisfying twist on the classic meatball sub! These golden-baked "meatballs" are crafted from a flavorful blend of raw pecans, cooked quinoa, Parmesan cheese, and aromatic herbs like oregano and basil. Bound together with an egg and baked to perfection, they’re then simmered in rich marinara sauce for a burst of Italian-inspired flavor. Sandwiched between soft hoagie rolls, each sub is crowned with gooey melted provolone or mozzarella cheese and a sprinkle of fresh parsley for an irresistible finishing touch. Perfect for vegetarians seeking a protein-packed meal, or anyone looking to elevate their sandwich game, this quick yet decadent recipe is ready in just 40 minutes and makes four generous servings.
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Recipe Information
Ingredients
- 1 cup Raw pecans
- 1 cup Cooked quinoa
- 0.75 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 Egg
- 1 Garlic clove, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Marinara sauce
- 4 Hoagie rolls
- 4 slices Sliced provolone or mozzarella cheese
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, pulse the pecans until they are finely ground but not turned into pecan butter.
Transfer the ground pecans to a large mixing bowl, and add the cooked quinoa, breadcrumbs, Parmesan cheese, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix until well combined.
Beat the egg in a small bowl, then add it to the pecan mixture. Stir until everything comes together into a cohesive mixture.
Using your hands, form the mixture into small balls about 1.5 inches in diameter. Place them on the prepared baking sheet.
Brush the meatballs lightly with olive oil, then bake them in the preheated oven for 15 to 20 minutes, or until they are golden brown and firm to the touch.
While the pecan meatballs are baking, heat the marinara sauce in a large skillet over medium heat.
Once the meatballs are done baking, transfer them to the skillet with the marinara sauce. Gently stir to coat the meatballs and let them simmer for 5 minutes.
Preheat the broiler in your oven. Slice the hoagie rolls open and place them on a baking sheet.
Fill each hoagie roll with a portion of the pecan meatballs and marinara sauce. Top with a slice of provolone or mozzarella cheese.
Place the hoagies under the broiler for 2 to 3 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.2 g | 234% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5899 mg | 256% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 33.4 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1668 mg | 128% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1272 mg | 27% | |
*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.
