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Cajun Meatball Sub with Peppers, Onions, and Cheese
and green salad

Active: 30 Total: 30

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. 



Baked Meatballs:
  • 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
Cajun Meatball Sub:
  • 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)
Green Salad:
  • 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


  1. Bell peppers / Onions (for subs and meatballs) - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. 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)

  3. 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)

  4. Meatballs - Slice in half. (Can be done up to 3 days ahead)

  5. Cucumbers - Prep as directed.

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  1. Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source.

  2. 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.

  3. 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.

  4. 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.

  5. 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.)

  6. Just before serving, toss cucumbers and salad greens with vinaigrette until dressed to your liking.

  7. Enjoy subs with salad on the side.



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