Impossible Meatball Subs with Broccoli Rabe

Once I made my impossible meatballs a few months ago, it was only a matter of time before I turned them into a sandwich. This Impossible meatball sub takes everything you love about a classic meatball hoagie and makes it vegetarian, with saucy Impossible meatballs, garlicky broccoli rabe, and melted provolone on a toasted roll.

It comes together in about 30 minutes and is easily made vegan with a dairy-free cheese swap.

As a kid, Saturday mornings often meant errands with my dad and, if we were lucky, an Italian sausage and pepper sandwich or meatball sandwich on the way home. I loved the sausage and pepper combo so much that I made a pasta version of it, and now it is my turn to create the meatball version!

See below for more details or scroll down for the full recipe.

Ingredients & Substitutions

These impossible meatball sandwiches are great for easy dinners. The most labor-intensive part is making the meatballs, but you can do that ahead of time if you’d like. You can also freeze them and then add them to the warm pasta sauce. If you have leftover meatballs, enjoy them in my Impossible meatball polenta bowls!

• Broccoli Rabe: The bitterness here is the point! The strong flavor of the broccoli rabe cuts through the richness of the marinara and Impossible meat in a way that milder greens won’t. If you can only find broccolini, it works, but reduce the sauté time since it’s more tender and less assertive.
• Cheese: Provolone is my favorite cheese for these Impossible meatball sandwiches but you can use any cheese you’d like. Melted directly onto the bread before adding the fillings, not on top. This creates a barrier that keeps the hoagie from going soggy as the saucy meatballs sit on it, it’s a small step that makes a big difference if you’re not eating immediately.
• Red Sauce: I use jarred marinara sauce for ease, Rao’s is my favorite but my homemade simple tomato sauce also works! When I have time, I like to make a big batch and freeze leftovers. These Souper Cubes make freezing leftover sauce easy!
• Garlic (sliced, not minced): Slicing keeps the garlic mild and sweet rather than sharp. You want it to melt into the oil and season the broccoli rabe. Minced garlic risks burning and turning bitter.

How to Make an Impossible Meatball Sub

If you’re looking for a vegetarian meatball sub that actually satisfies, this is it. The Impossible Burger-based meatballs are meaty enough to convince even the most skeptical carnivore at the table!

Step 1: Make the Impossible Meatballs

Make the Meatballs according to the recipe, then keep warm in a wide saucepan. I don’t recommend a deep saucepan as the meatballs are tender, and stirring them too aggressively in a deep pan will cause them to crumble.

Step 2: Blanch the Broccoli Rabe

Cook the broccoli rabe in a large pot of salted water until just tender.

Step 3: Sauté the Garlic

In a large, wide skillet, warm the garlic and red pepper flakes in olive oil. Drain the broccoli rabe, then add to the skillet and cook, stirring often, until tender.

Step 4: Toast the Hoagie and Melt the Cheese

Split the hoagie roll and add the cheese. Place under the broiler and melt. Add the broccoli rabe, meatballs and sauce, then enjoy!

These meatballs are tender, so I recommend using a wide skillet with sides to warm in the marinara sauce. Using a deep pot, like a soup pot, will make the meatballs crumble as you stir them.

I like the cheese melted right onto the hoagie to create a barrier for the sauce and meatballs so the sandwiches don’t get too soggy as they sit. This is especially important if you aren’t serving immediately.

For a vegan version of this Impossible Meatball sandwich, use dairy-free cheese.