The ULTIMATE Vegetarian Meatball Sub | CRAZY Good & Easy to Make

EPISODE 1015 – How to Make The ULTIMATE Vegetarian Meatball Sub

FULL RECIPE HERE:

The ULTIMATE Vegetarian Meatball Sub | CRAZY Good & Easy to Make

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bienvenidos and welcome to another episode of Spain 
on a fork today we’re making what I consider to  
be the ultimate vegetarian meatball sub and even 
though this is not a typical sandwich in Spain  
it’s something I like to indulge in once in a 
while as it’s truly comfort food at its best and let  
me tell you this sandwich has so many different 
layers of flavor to it it’s very easy to make  
where there’s no tricky techniques or special 
equipment needed and the best part it’s made  
with simple heart healthy ingredients now to make 
the veggie meatballs I’m making my famous chickpea  
meatballs as for the chickpeas you can substitute 
them for either white beans kidney beans or either  
pinto beans either way folks this is the perfect 
sandwich whether you’re a vegetarian or meat eater  
as with each bite it’s going to fill you with so 
much goodness this video is sponsored by tienda.com  
La Tienda is an online Superstore focusing on 
selling all things Spain for your home and  
kitchen and they’ve been around since 1996 and 
like I always tell you they have the biggest  
selection of artisan Spanish ingredients like queso manchego the famous jamon serrano and jamon iberico marcona
almonds olives the beautiful canned seafood from 
Spain and all the spices you need to make all  
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other great ingredients and let me tell you  
when it comes to cookware they have an amazing 
selection of authentic Spanish paella pans that  
range in size from two servings all the way up to 
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your paella folks visit tienda.com let them know Albert from  
Spain on a fork sent you there and make sure 
you use coupon code ONAFORKduring checkout  
for 10% off your order alright let’s begin by 
draining a can of chickpeas into a colander and  
rinsing the chickpeas under some water the size 
of the can that I’m using is 15 1/2 oz which is  
440 grams and once again you can also use white beans 
here kidney beans or even pinto beans if you like  
and then we’ll shake off any of the excess water 
then we’ll transfer the chickpeas into a large bowl  
and using a potato masher or a large fork 
we’ll push down on the chickpeas until they’re well mashed
then we’ll add in 1/3 cup of plain 
breadcrumbs which is 40 grams crack in one large egg
add in one shallot that’s been finely chopped
one clove of garlic that’s 
been finely minced finely minced
finely grate in one small carrot that’s been peeled
2 tablespoons of chopped fresh parsley which is 8 grams
and half a teaspoon of ground cumin which 
is 1 and 1/2 grams then we’ll season with sea  
salt and freshly cracked black pepper and 
we’ll give it a mix until it’s well mixed together
once everything is well mixed we’ll push 
down on the mixture until we end up with a past  
like texture and let me tell you this is such 
an important step as it’s going to ensure that all  
the ingredients are well binded that way later 
on when you cook your meatballs they don’t fall apart 
to shape the meatballs we’ll grab a large 
spoonful of the mixture and squeeze it in our  
hands once again this is to sure that all the 
ingredients are well binded together
and then we’ll shape it into a ball a little bigger than a 
golf ball and if you see that your mixure is too  
wet to work with just add in some more breadcrumbs 
and vice versa if it’s too dry add in some whisked egg
once all the meatballs have been assembled 
let’s start cooking them up I’m going to heat  
a large fry pan with a medium heat and add in a 
1/4 cup of extra virgin olive oil which is 60 ml
after a couple minutes we’ll 
add in the chickpea meatballs  
and you want to make sure they’re on 
a single layer and evenly spaced out
and we’re going to go for 
about 7 to 8 minutes here or  
until those chicky meatballs are golden fried all around
after about 8 minutes 
and the chickpea meatballs are golden  
fried we’ll remove them from 
the pan and set them aside
now using the same pan with 
the same heat let’s make our  
tomato sauce I’m going to add in three 
cloves of garlic that I finely minced  
and we’ll mix the garlic around 
continuously that way it evenly sautes
after 15 to 20 seconds and that garlic 
is nice and fragrant you don’t want to brown  
it I’m going to add in 1 teaspoon of sweet 
smoked Spanish paprika which is 2 and 1/2 grams 
and half a teaspoon of dyed thyme which 
is half a gram and we’ll give it a quick mix
then we’ll add in a 14 1/2 oz can of tomato sauce which is 410 grams you can also use passata here if you like  
and season everything with sea salt
and freshly cracked black pepper
and we’ll give it a mix until it’s well 
mixed together and if you see that your tomato  
sauce is too acidic just add in some sugar 
baking soda or even a little pinch of ground cinnamon
then we’ll add the chickpea meatballs back into the pan
and we’ll gently flip each one that 
way they’re fully coated in the sauce
and then we’ll lower it to a low heat 
and simmer it for a few minutes that way all  
the flavors can develop in the meantime let’s 
start getting our bread ready I’m going to grab  
a couple bread rolls and cut each one in half but 
without fully cutting them all the way through I’m  
just using typical hoggie style bread here but 
you can use whatever type of firm bread you like
and then we’ll add them into a preheated oven 
just for a few minutes that way they can lightly toast
okay let’s move back to the fry 
pan after simmering the chickpea meatballs
for about 5 minutes this dish is 
ready to go I’m going to remove the pan from the heat
add in some of the chickpea
meatballs into the lightly toasted bread rolls
and top each one off with the tomato sauce
for the final touches we’ll finely grate 
a kiss of cheese I’m using a Spanish manchego that’s  
been aged for 6 months but you can use whatever 
cheese you like and top it off with some chopped fresh  
parsley check it out our vegetarian meatball sub 
is done restaurant quality presentation super easy  
to make and made with heart healthy ingredients 
let’s give this a try and see how it turned out
seriously folks when it 
comes to a vegetarian meatball sub  
in my opinion it doesn’t get better than 
this time for the moment of truth
oh my goodness or like my daughter 
Valentina would say that right there is  
absolutely bussing those chickpea meatballs 
kept their shape and they have such a great  
flavor then that beautiful tomato sauce with 
the paprika and thyme and that toasted bread  
roll for the perfect balance of goodness you 
saw this easy to make simple ingredients give  
it a try home whether you’re a vegetarian or 
meat eater it’s the kind of food that’s going to  
fill you with so much goodness really quick 
before I go a shout out to a couple of my  
patreons Kelly Lorang, Mary B Markovich, Michael Macaulay and Ronald Kemp again guys thank you so  
much for being patreons of Spain on a fork you 
know how much I appreciate you if you enjoyed today’s  
video hit that like button leave me a comment 
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of the Spain on a fork family till the next time
hasta luego!!