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Veggie Meatball Sub

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.