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Side on shot of vegetarian meatball sandwich on a white plate over a blue background

Vegetarian Meatball Sandwiches with Tomato & Mozzarella

These cheesy vegetarian meatball sandwiches are so full of flavour and make the perfect weeknight meal. Serve topped with a drizzle of truffle oil for a little extra indulgence!
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 sandwiches
Calories 351kcal


For the Vegetarian Meatballs

  • 1 tablespoon Vegetable Oil
  • 1 Aubergine chopped
  • 1 Onion chopped
  • 1 teaspoon Garlic crushed
  • 100 g Breadcrumbs
  • 20 g Parmesan Cheese grated
  • 2 tablespoon Fresh Parsley chopped
  • 2 tablespoon Fresh Basil chopped
  • ½ teaspoon Dried Oregano
  • Salt and Pepper
  • 1 Egg

For the Tomato Sauce

  • Olive Oil
  • 1 Onion chopped
  • 1 teaspoon Garlic crushed
  • 1 400g tin Chopped Tomatoes
  • 1 tablespoon Worcestershire Sauce
  • 1 tbsp Tomato Puree
  • Salt and Pepper

To Serve

  • 150 g Mozzarella
  • Brioche Buns to serve
  • Truffle Oil to serve


  • Heat the oven to 200°C. Heat the oil over a medium heat and add the aubergine. Cook for 5 minutes then add the onion and garlic and cook for another 5-10 minutes until everything is softened.
  • Place the mixture in a food processor and pulse until mostly blended then tip out into a large bowl. Add the breadcrumbs, parmesan, basil, parsley, oregano and a sprinkle of salt and pepper then mix together until everything is combined. Add the egg and mix together again. Shape into small balls, I got about 20 out of the mixture and place on a greaseproof paper lined baking sheet. Place in the oven and cook for 20 minutes.
  • While the meatballs are cooking make the tomato sauce. Heat a drizzle of olive oil in a saucepan and add the onions. Cook for a couple of minutes then add the garlic and cook for another few minutes. Pour in the chopped tomatoes, Worcestershire sauce and oregano and cook on a medium heat for 10 minutes. Stir in the tomato puree and season to taste then remove from the heat.
  • Once the meatballs are finished cooking place them in a heatproof dish and top with the sauce. Tear the mozzarella over the top and place in the oven for 10 minutes then serve in brioche buns with a drizzle of truffle oil if desired.


Nutrition information does not include the sandwich buns.

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Calories: 351kcal | Carbohydrates: 36g | Protein: 17g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 705mg | Potassium: 685mg | Fiber: 6g | Sugar: 11g | Vitamin A: 745IU | Vitamin C: 20mg | Calcium: 362mg | Iron: 3.4mg