Vegetarian Meatball Sub

My veg-head Autumn really enjoys this recipe. I try whenever possible to make her something similar to what we are eating for dinner. When we have meatball subs, she gets this. I posted the vegan alternative at the bottom of this recipe.

VEGETARIAN MEATBALL SUB

(serves 5)

Ingredients:

*4 eggs, slightly beaten

*1 teaspoon dried oregano

*1 teaspoon dried basil

*1/4 teaspoon dried thyme

*1/4 teaspoon dried majoram

*2 cups cheddar cheese, grated

*3/4 cups walnuts, chopped fine

*1 cup dry italian style breadcrumbs

*2 cups spaghetti sauce (I make my own)

*4 hearty sub buns

*1 tablespoon olive oil

*1/2 teaspoon garlic salt

*4-8 slices provolone cheese

Directions:

~Mix well, the first 8 ingredients together.

~Cover and refrigerate for 30 minutes.

~Preheat oven to 400 degrees.

~Form mixture into 1 1/4 inch balls.

~Spray a baking sheet with a cooking spray.

~Bake for 20 minutes or until a golden brown.

~Open your sub bun, and brush the inside with olive oil.

~Sprinkle garlic salt over olive oil.

~Place the sub buns on a baking sheet.

~Bake in oven for 5 minutes, or until lightly browned. (I do this durning the last 5 minutes of the meatballs cooking.)

~Warm spaghetti sauce over medium heat, while the meatballs are cooking.

~When meatballs are done, drain put meatballs into spaghetti sauce.

~Spoon 5 meatballs into sub bun.

~Place provolone cheese over meatballs.

~Return to oven for 2-3 minutes or until the cheese is melted.

~Cool slightly and serve.

Helpful Hint:

-Once you have cooked the meatballs and they have cooled, you can freeze them.

Vegan Variations:

-substitute cheddar cheese for soy cheddar cheese

-omit mozzarella cheese or substitute with Creamy sheese.

-substitute bread crumbs for vegan bread crumb

-substitute egg for 1 tablespoon soya flour & 1 tablespoon water.