Veggie Meatball Sub

My football obsession that began last week with the start of the NFL playoffs continues. I simply cannot think of anything else these days other than game day food. Last week it was a BURGER and this week it is a sandwich. Not just any sandwich but a “VEGGIE MEATBALL” sub. The tasty little meatballs have a crispy exterior and a soft interior whose spiciness is beautifully complimented by a creamy yogurt sauce. Melt a gooey cheese on top of those meatballs and the sandwich is a winner in my book.

The first round of the NFL playoffs are in the books and this is the weekend for the conference championship games. Being a total football junkie nothing is going to stop from me keeping my butt glued to the couch and my eyes glued to the TV pretty much all day tomorrow. Not even the fact that my PACKERS are cooling their heels at home.

When I am in such a mood it gets reflected in everything I do on weekends; waking up late, not doing the chores around the apartment (Sorry Wifey!!!) and most importantly the FOOD… Instead of experimenting with new recipes all I keep thinking of are things like burgers, pizzas and sandwiches. In short all I want is something that goes along with a glass of cold beer (LAUGHS!!!)

It did not take long for wifey dear to understand this, which is why it was she who actually came up with an idea for this recipe and all I had to do was execute it. The inspiration comes up from an Indian dish called “ Malai Kofta” in which deep-fried potato meatballs are cooked in a rich, creamy sauce. All I did was add my own twist by making a spicy version of those koftas, which became the star of this sandwich.

For the Veggie Meatballs: In a bowl add potato, carrot, mushroom, corn flour, breadcrumbs, red chili powder, garam masala, salt and mix. Cover and refrigerate for half an hour. I refrigerated this mixture only because the potatoes I bought had a lot of moisture. This moisture needs to go if the meatballs are going to stay together in the fryer.

Divide the mixture into equal portions and shape them into balls. Then deep-fry the meatballs till golden. Drain on absorbent paper.

For sauce: Heat oil in a sauté pan over medium heat. Add onion and cook until softened. Add garlic, red chili powder, coriander, turmeric, garam masala and salt. Saute for 4-5 minutes stirring occasionally. Keep aside to cool. Then blend this mixture with tomato puree and yogurt to make a smooth paste.

Cut each hoagie rolls horizontally into two. Apply sauce on the lower half of the rolls. Top with veggie meatball. Top it with a slice of cheese. Place the plate under broiler to melt cheese. Serve.

Any sane man is going to think that a guy who calls himself a football fanatic and cooking veggie subs for gameday is crazy. Most of the time I agree to that assumption (CHUCKLES!!!) But this time give this sandwich a try and let me know in the comments section if your opinion about gameday food has changed just a little bit!!!!!.

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Veggie Meatball Sub

Rahul

Tender and Delicious Veggie Meatball sub with a Tangy Tomato and Yogurt Sauce.

5 from 3 votes

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Ingredients

  

Meatballs

• 2 Potatoes boiled, peeled & mashed
• 1 Carrot Shredded
• 6 Mushroom Florets finely chopped
• 1 tbsp Corn Flour
• ¾ cup Bread Crumbs
• 1 tsp Red Chili Powder
• ¾ tsp Garam Masala
• Salt: To taste
• Oil

Sauce

• 1 Small Onion finely chopped
• 4 Small Garlic finely chopped
• ¼ tsp Red Chili Powder
• ½ tsp Coriander Powder
• ¼ tsp Turmeric
• ¼ tsp Garam Masala
• 4 tbsp Tomato Puree
• 3 tbsp Yogurt
• Salt to taste
• Oil

Topping

• Slice Pepper jack cheese any cheese of your choice

Instructions

 

• IVeggie !Meatballs
• n a bowl add potato, carrot, mushroom, corn flour, breadcrumbs, red chili powder, garam masala, salt and mix. Cover and refrigerate for half an hour
• Divide the mixture into equal portions and shape them into balls.
• Deep fry till golden and crisp. Drain on absorbent paper.

For sauce:

• Heat oil in a saute pan over medium heat. Add onion and cook until softened. Add garlic, red chili powder, turmeric, garam masala and salt. Saute for 4-5 minutes while stirring occasionally. Keep aside to cool.
• Blend the onion mixture with tomato puree and yogurt to make a smooth paste.

Sandwich Assembly

• Cut each hoagie rolls horizontally into two. Apply sauce on the lower half of the rolls. Top with veggie meatball. Place a slice of cheese.
• Place the plate under broiler to melt cheese.
• Serve.

Notes

I had to refrigerate the meatball mixture because the potatoes I bought had a lot of moisture which was causing the meatballs to fall apart in the fryer. But in most cases this step can be avoided.

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