Fry’s Italian Meatball Sub with Spinach & Walnut Pesto

This plant-based meatball sub is juicy and delicious with layers of Italian flavours.

Serves: 4
Time: 50 minutes
Recipe by: Fry’s 


Spinach & walnut pesto:
100g baby spinach leaves
2 small garlic cloves, peeled
100g walnuts, toasted and cooled
¼ cup nutritional yeast
1 large lemon, zest and juice
200ml olive oil
1 pinch of salt and pepper

Tomato sauce:
2 tbsp olive oil
1 medium onion
2 small cloves garlic, finely chopped
1 tin chopped tomatoes
2 tbsp brown sugar
1 tsp dried oregano
1 tsp dried thyme
½ tsp chilli flakes
10g flat leaf parsley, chopped
20g fresh basil, chopped

Meatballs & bread:
2 box Fry’s no-meatballs
1 tbsp olive oil
2 large French loaf, sliced to feed


Spinach & Walnut Pesto:
Place the spinach, garlic, walnuts and nutritional yeast into a food processor and blitz until finely chopped and well combined. Add the lemon juice and zest and slowly add the oil until you have reached the desired consistency. Season well with salt and pepper.

Tomato Sauce:
Set a medium sized pot over medium-high heat and heat the olive oil. Add the onion and cook until it is translucent and has softened. Add the garlic and fry for a minute until fragrant. Add the tin of tomatoes, brown sugar, oregano, thyme and chilli flakes (if using them).
Simmer for 10 minutes then add the parsley and basil and simmer for another 5 minutes or until thickened. Remove from heat and cover to keep warm.

Meatballs & Bread:
Add a drizzle olive oil to a frying pan and heat. Lightly fry the Fry’s No-Meatballs until warmed through. Toss the meatballs in a little of the warm tomato sauce to coat.
Put the oven grill on full. Slice the loaf open, butter with vegan butter or drizzle with olive oil; lay on a baking tray buttered/oiled side up and toast until lightly golden brown. Remove the tray from the oven and spread a little tomato sauce onto the rolls. Top with meatballs; add more sauce and then finish with grated vegan mozzarella. Grill the subs until the cheese melts, then top with dollops of pesto. Season and serve.

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