Who doesn’t love meatball subs? Extend the life of your grocery budget by blending mushrooms and beef to make these mushroom meatballs extra juicy and tender.
5
15 minPrep Time
35 minCook Time
50 minTotal Time

Ingredients
- 1 package (227 g) sliced Ontario white button mushrooms, finely chopped
- 1 lb (500 g) lean ground beef
- 1/2 cup (60 mL) seasoned Italian breadcrumbs
- 1 egg
- 1 small shallot, finely diced
- 1 clove Ontario garlic, minced
- 1 tbsp (15 mL) fresh Ontario parsley, chopped
- 1 (650 mL) jar of marinara
- 5 white sub rolls
- 15 bocconcini medallions
Instructions
- Preheat oven to 400°F/200°C. Spray shallow baking dish with non-stick spray.
- Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
- In a large bowl combine chopped mushrooms, beef, breadcrumbs, egg, shallot, garlic and parsley; mix until incorporated. Shape mixture into 11/2 inch meatballs. Place 1 inch apart in dish. Bake for 15 minutes. Remove baking dish and pour marinara over meatballs. Return to oven for 15 minutes.
- Assemble subs by spooning 5 meatballs onto sub roll. Top with warm marinara and three bocconcini medallions. Place subs on baking tray and broil on high until cheese is melted, approximately 3-5 minutes. Sprinkle with parsley. Serve.
Recipe courtesy of our featured member, Mushrooms Canada.