Arrabbiata
Meatball Sub
By Chef Randy Wilkes
Ingredients
1 lb Lypid™ Plant-Based Meatballs
4 - 6" French rolls, toasted
8 oz Parmesan cheese (regular or vegan), shredded
Arrabbiata Sauce
6 Calabrian chilies in oil, de-stemmed
6 Roasted roma tomatoes, cut in half before roasting 1/2 Large yellow onion, chopped
6 Cloves of garlic, whole
1/4 Bunch fresh basil, chopped
1/4 Bunch fresh parsley, chopped
1 Tbsp Fresh oregano
½ tsp Kosher salt
Method
1. Add tomatoes, yellow onion, and garlic on a sheet pan and coat with olive oil, salt, and pepper. Roast for 20-25 minutes at 425 °F.
2. Blend roasted vegetables (save a couple of sprigs of parsley for garnish) in a food processor with the rest of the ingredients in the Arrabbiata sauce until it becomes a sauce-like consistency. Hold hot.
3. Place Lypid Meatballs on a parchment paper lined sheet tray and bake at 425 °F for 15 minutes.
4. Toast french rolls, add about 5 Lypid™ Plant-Based Meatballs to each roll.
5. Top Lypid™ Meatballs with a generous portion of arrabbiata sauce (about 4 oz) and top with 2 oz of parmesan cheese.
6. Garnish with parsley and serve.