VEGETARIAN MEATBALL HOAGIES

4 WHOLE WHEAT HOAGIES


2-12-OUCE BAGS OF VEGIE CUMBLE
2 TEASPOONS OLIVE OIL


4 EGGS, BEATEN
1/2 CUP ITALIAN BREADCRUMBS
4 GARLIC CLOVES, MINCED
1/4 CUP PARMESAN CHEESE, GRATED
1 TEASPOON DRIED BASIL
1 TEASPOON DRIEN OREGANO
1 TEASPOON FENNEL SEED


1 LARGE JAR MARINARA CHEESE
4 SLICES PROVOLONE CHEESE


PREHEAT OVEN TO 350.


IN A LARGE NONSTICK SKILLET THAW COMPLETELY IN OLIVE OIL THE VEGGIE CRUMBLES.


REMOVE FROM HEAT AND COMBINE NEXT 7 INGREDIENTS IN A LARGE BOWL.


FORM MIXTURE INTO 20 MEDIUM SIZE MEATBALLS.


BAKE MEATBALLS ON AN OILED COOKIE SHEET FOR ABOUT 15 MINUTES UNTIL FIRM.


PULL MEATBALLS OUT AND SET ASIDE.


HEAT MARINARA SAUCE IN A LARGE SAUCE PAN AND ADD MEATBALLS.


PREPARE HOAGIES WITH 5 EACH MEATBALLS AND SAUCE TOPPED WITH PROVOLONE CHEESE.


MAKES 4 HOAGIES.