top of page

Meatball Sub

By Chef Randy Wilkes



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


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.

bottom of page