Cajun Meatball Sub with Peppers, Onions, and Cheese
and green salad
- Onions, medium - 1/4, diced
- Eggs - 1
- Panko breadcrumbs - 1/4 cup
- Oregano, dried - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Beef, ground - 1 lb
- Parchment paper - for baking
- Bell peppers, red - 1, thinly sliced
- Onions, medium - 1/2, thinly sliced
- Baked meatballs - ~20, sliced in half (ingredients listed separately)
- Hoagie rolls - 4
- Butter (opt) - 2 Tbsp
- Oil, cooking - 1 Tbsp
- Cajun or Jerk seasoning - 1 Tbsp (more or less, to taste)
- Cheese, pepper jack - 4 slices (sub provolone or mozzarella)
- Lime juice - 1 Tbsp
- Vinegar, red or white wine - 2 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Paprika - 1/2 tsp
- Oil, olive - 3 Tbsp
- Cucumbers - 8 oz, chopped
- Salad greens, any type - 8 oz
Make vinaigrette - Whisk together lime juice, vinegar, mustard, honey, and paprika. Add olive oil while whisking. Season with a pinch of salt and pepper. (Can be done up to 5 days ahead)
Make meatballs - (Skip if meatballs were made ahead for Tuesday’s meal.) Whisk together eggs. Add onions (portion for meatballs), panko, oregano, salt, and pepper and stir until combined. Add in ground beef and gently mix with a spoon or your hands. (To keep the meatballs tender, try not to overwork the mixture.) Form into 1” / 2.5 cm balls. Spread meatballs out on a parchment-lined sheet pan and bake at 400F / 218C until cooked through, 13 to 18 minutes. (Can be done up to 3 days ahead)
Meatballs - Slice in half. (Can be done up to 3 days ahead)
Cucumbers - Prep as directed.
Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source.
Slice hoagie rolls in half (if not pre-sliced) and place them cut-side up on a sheet pan. Spread cut-side of bread with some butter (this is helpful if the rolls seem dry, but feel free to skip it if you prefer). Set aside.
Heat a large skillet or wok over medium-high heat. Add cooking oil and then bell peppers and onions (portion for subs) with some salt. Saute until peppers and onions are very tender and browning in spots, 5 to 7 minutes.
Add meatballs and Cajun seasoning to pan and cook everything together until meatballs are heated through, 2 to 3 minutes more. (Note: If your Cajun seasoning doesn't include salt, you may want to add some extra salt.) Remove pan from heat.
If your hoagie rolls are very soft, toast them under the broiler for a few minutes before adding toppings. Then divide peppers, onions, and meatballs between rolls. Add cheese. Toast under the broiler until cheese is melted and bubbling, 2 to 4 minutes. (Watch closely to avoid burning as the temperature of broilers can vary.)
Just before serving, toss cucumbers and salad greens with vinaigrette until dressed to your liking.
Enjoy subs with salad on the side.
Loved this0 Helpful
Loved this sandwich, especially the pepper jack cheese melted. Added a tiny bit of mayo to the bread halves.0 Helpful
After reading the reviews, I added siracha mayo and some salad greens to the sandwiches, and agree that the sandwiches needed the moisture. Otherwise, was a nice was to literally and figuratively spice up the meatballs from earlier in the week.0 Helpful
These were okay. I used artisanal buns and the sandwich was too heavy for me. I ended up skipping the leftovers but I made extra meatballs to freeze, so I’ll give them another try one day.0 Helpful
Tasty... just lacked protein.0 Helpful
Wow, this was really great. The mushrooms were really flavorful. I couldn’t find my Cajun spice, so I just googled the components and went with it. Didn’t measure the soy sauce, and didn’t remove the mushrooms to cook the onion and peppers.0 Helpful