Cajun Meatball Sub with Peppers, Onions, and Cheese
and green salad
Leftover meatballs make for a totally new meal in this spiced sub sandwich with peppers, onions, and melted cheese on top. With a simple green salad on the side, this meal comes together fast.
Ingredients
- Onions, medium - 1/4 , diced
- Eggs - 1
- Panko breadcrumbs, gluten-free - 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, gluten-free - 4 (sub any gluten-free sandwich rolls)
- 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
Prep
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Bell peppers / Onions (for subs and meatballs) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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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)
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Make meatballs - (Skip if meatballs were made ahead for Tuesday’s meal.) Whisk together eggs. Add onions (portion for meatballs), gluten-free 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)
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Meatballs - Slice in half. (Can be done up to 3 days ahead)
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Cucumbers - Prep as directed.
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Make
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Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source.
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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.
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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.
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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.
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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.)
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Just before serving, toss cucumbers and salad greens with vinaigrette until dressed to your liking.
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Enjoy subs with salad on the side.
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