I posted a pin for a walnut-mushroom meatball sub 2 years ago. It was finally time to try it out.
I had one dilemma. Finding vegan, gluten-free, soy-free sub rolls. In the last couple years I discovered Schar burger rolls so I decided to check their sub rolls and similarly shaped products. They all have soy in them. In fact, they’ve changed the burger rolls and they have soy now too.
So, what’s an industrious gluten-free girl to do? Make my own!
For 7 years baking my own yeasted bread attempts have been disastrous. (did you ever see this post from Thanksgiving 2007?) I don’t try it much because I just can’t take the disappointment. But, I was determined to give it a go. I found a recipe for a beautiful gluten-filled roll and set out to deglutenize and make them for myself. It was a disaster. They were flat, crumbly, and didn’t even taste that good. Into the trash they go.
It was time to drop back and punt. AREPAS! I love them with pretty much anything you can fill them with. So, instead of a meatball sub, I had a meatball sandwich, but it was delicious! (The recipe I use is in this post – I used the yellow Doñarepa this time)
With the addition of dates into the meatballs, they were a tiny bit sweeter than I would prefer. I think I would add some onion powder and maybe a little red pepper to it next time especially if I’m going to use the meatballs in another application. The texture wasn’t like a real meat meatball, but it wasn’t mushy and completely held up in the sandwich even when I pushed down the top half of the arepa a little. They seemed way too soft when they came out of the oven, but let them sit for just a couple minutes and they are great. Seriously, they look so much like the “real” thing.
When paired with those balsamic vegetables and a little bit of soy-free Vegenaise (my addition), the sweet totally worked. Those balsamic veggies pretty much rocked. It surprised me completely. I almost even just used fresh veggies because I’m not typically a huge fan of balsamic. But, caramelized a little on those sweet onions, peppers and tomatoes, they were quite possibly my favorite part of this dish. I have a feeling I’ll make them a lot with or without the meatballs.
Last but not least, anytime you can top anything with fresh parsley, I’m there.
Just two little notes on the prep:
1. My food processor is big so when I got the mushroom-date mixture about halfway blended, I had to add the walnut mixture in to get the dates chopped up enough. Because of there being a small amount of mushroom-date mix, my blade was throwing it all up the sides. Adding in the walnut mixture made it stay down by the blade, and that worked perfectly.
2. Since I was putting them in an arepa (which I cut open all the way and ate like a sandwich to accommodate all the fillings), I made the meatballs smaller. I got 17
All in all, the recipe was easy to follow and the finished product was beautiful and delicious. Another winning pin.
Get the original recipe over at Sunday Morning Banana Pancakes by clicking on the image of my pin below. (Look at that photo. Is it any wonder that I had to pin that one?)