BBQ Meatball Hoagie

Onion, pickled banana peppers and shredded cabbage top smoky BBQ-flavored hoagies with an extra kick from jalapeño pepper.

Makes 4 servings


  • 16 cooked Classic Meatballs
  • ½ (18- to 20-ounce) bottle smoky BBQ sauce
  • 4 hoagie rolls, split
  • 2 tbsp olive oil
  • 2 cups coarsely shredded green cabbage
  • 1 small red onion, cut into slivers
  • 2 pickled banana peppers, cut into rings*
  • ¼ cup banana pepper brine
  • 1 jalapeño pepper, seeded and finely chopped; for garnish*


  1. Preheat broiler to HIGH. In a medium saucepan, combine cooked meatballs and BBQ sauce. Cook over medium heat for 3 to 5 minutes or until heated through, stirring occasionally.
  2. Brush cut sides of rolls with olive oil. Place on baking sheet, cut sides up. Broil 6 inches from heat for 1 to 2 minutes or until lightly toasted.
  3. In a medium bowl, combine cabbage, red onion, banana peppers and brine; toss to coat.
  4. Spoon cabbage mixture onto rolls. Top with meatballs and BBQ sauce. Garnish with jalapeño pepper, if desired.
  5. *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.

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