Gluten Free Barbecue Meatball Subs

My BBQ meatball subs are hands‑down one of my favorite go‑to dinners when I want something messy, saucy, and totally crave‑worthy. Juicy homemade meatballs get coated in tangy barbecue sauce, broiled until caramelized, then tucked into toasted sub rolls with melty cheese and a bright, crunchy slaw. They’re perfect for weeknight dinners, casual weekend meals, or feeding a crowd with minimal stress.

Whether you make them with your favorite ground meat or swap in turkey or chicken for a lighter version, these subs hit all the right flavor notes. And if you like a bit of contrast between sweet sauce and tangy slaw, you’re going to want seconds.

Prep Time: 25 minutes

Cook Time: 25 minutes

Serves: 4

Ingredients:

For the Meatballs:

1.5 lb ground meat of choice

½ cup gluten-free bread crumbs

1 egg

½ red onion, finely chopped

2 cups spinach, finely chopped

½ cup barbecue sauce (plus more for topping)

½ tsp garlic powder

Salt and pepper to taste

For the Coleslaw:

2 cups slaw mix

1/2 cup Greek yogurt

Juice of ½ lemon

2 tbsp white vinegar

1 tbsp honey

Salt, black pepper, and crushed red pepper to taste

For Assembly:

4 Canyon Bakehouse gluten-free sub rolls

Colby Jack cheese, slices or shredded

Olive oil, for drizzling

Instructions:

1. Preheat your oven to 375°F and line a baking sheet with parchment paper. In a large bowl, combine the ground meat, bread crumbs, egg, finely chopped onion, chopped spinach, barbecue sauce, garlic powder, salt, and pepper. Mix with your hands or a spoon until everything is just combined — don’t overwork it or the meatballs can get dense.

2. Roll the mixture into golf‑ball‑sized meatballs and place them on your prepared baking sheet. Pop them in the oven and bake for about 22 minutes, or until fully cooked through and no longer pink in the middle. Meanwhile, it’s slaw time!

3. In a medium bowl, toss together the slaw mix, Greek yogurt, lemon juice, white vinegar, honey, salt, pepper, and a pinch of crushed red pepper for a little kick. Give it a stir and let those flavors mingle while the meatballs finish baking.

4. Once the meatballs are done, toss them with a little extra barbecue sauce so they’re nice and saucy. Crush them under the broiler for a couple of minutes — this gives the sauce a beautiful caramelized finish.

5. Slice your rolls and drizzle a little olive oil on the cut sides. Toast them under the broiler or in a skillet until they’re just golden and crisp. This little toasting step makes such a difference in texture.

6. Pile the meatballs into the toasted rolls, drizzle with more barbecue sauce, add a generous handful of melty Colby Jack cheese, and top with your homemade slaw. Serve warm and enjoy every saucy, cheesy bite!

Pro Tips for the Best Subs:

Toast those buns

Lightly toasting your rolls keeps them from getting soggy once you add all that delicious sauce and meat. A little olive oil on the edges before toasting brings next‑level flavor. My favorite gluten free sub rolls are from Canyon Bakehouse!

Don’t skip the slaw

That creamy, tangy slaw adds a fresh crunch that balances the richness of the barbecue sauce and cheese — it’s what turns good subs into great ones.

Go big on cheese

Colby Jack gets melty without overpowering the other flavors. If you’re feeling adventurous, add a sprinkle of extra sharp cheddar or even pepper jack for heat.

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