Gluten Free Barbecue Meatball Subs

My gluten-free barbecue meatball subs are the ultimate summer meal—messy, saucy, and packed with fresh flavor. Juicy homemade meatballs are baked, tossed in tangy barbecue sauce, and finished under the broiler for a caramelized touch. Served on Canyon Bakehouse gluten-free sub rolls with melty Colby Jack cheese and a homemade, lighter, tangy slaw, this easy dinner is perfect for a crowd or a weeknight win.

Prep Time: 25 minutes Cook Time: 25 minutes Serves: 4

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

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. In a large bowl, combine ground meat, bread crumbs, egg, red onion, spinach, barbecue sauce, garlic powder, salt, and pepper. Mix until just combined.

3. Roll into golf ball-sized meatballs and place on the prepared baking sheet.

4. Bake for 22 minutes, or until fully cooked through.

5. While the meatballs bake, prepare the slaw: in a medium bowl, mix together the slaw mix, yogurt, lemon juice, vinegar, honey, and seasonings. Toss well and set aside.

6. Once meatballs are cooked, toss them with additional barbecue sauce and place under the broiler for 2 minutes to caramelize the sauce.

7. Slice the sub rolls, drizzle the insides with olive oil, and place them under the broiler for 2 minutes until lightly toasted.

8. Fill each toasted sub roll with meatballs, top with extra barbecue sauce, a generous handful of Colby Jack cheese, and the homemade slaw.

9. Serve warm and enjoy!