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Allergy Safe Recipes

Meatball Sub with Fresh Tomato Sauce

Meatball Sub 2

Serves 4

Free of: Gluten and all top allergens.


  • 1 gluten-free baguette or 4 gluten-free buns
  • 1 tbsp olive oil
  • 1 lb (454 g) lean ground beef
  • 1 ⁄ 4 cup (60 mL) onion, finely diced
  • 1 clove garlic, minced
  • 1 ⁄ 4 cup (60 mL) rice cereal
  • 1 egg or equivalent egg replacer
  • pinch each salt and pepper


  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 10 oz (284 g) can puréed tomatoes
  • 1 ⁄ 4 cup (60 mL) fresh basil, chopped
  • pinch each salt and pepper


  1. For meatballs, combine beef, onion, garlic, rice cereal, egg or replacer, salt and pepper in large bowl. Mix well and form balls using about 2 tbsp of mixture each. Set aside.
  2. For sauce, sauté onion and garlic in a large skillet for 4-6 minutes until soft.
  3. Add the tomato, basil, salt and pepper. Simmer 8-10 minutes. Set aside.
  4. In another large skillet, heat olive oil over medium heat. Add the meatballs. Sauté until brown.
  5. Add tomato sauce and simmer 6-8 minutes or until meatballs are cooked.
  6. Transport meatballs and sauce in a Thermos. Pour over a sliced baguette or bun for a lunch that a teen will find “awesome”.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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