Southwest Cheesy Meatball Chorizo Sub
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Southwest Cheesy Meatball Chorizo Sub

Southwest Cheesy Meatball Chorizo Sub

with Roasted Peppers


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

250 g

Chorizo Sausage, uncased

2 unit(s)

Sandwich Bun

(Contains Barley, Wheat)

2 tbsp

Southwest Spice Blend

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

2 tbsp

Ranch Dressing

(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)

2 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

56 g

Spring Mix


Nutrition Values

Calories830 kcal
Fat44 g
Saturated Fat16 g
Carbohydrate72 g
Sugar11 g
Dietary Fiber8 g
Protein37 g
Cholesterol110 mg
Sodium2370 mg
Trans Fat0.5 g
Potassium900 mg
Calcium300 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • Line a baking sheet with parchment paper.
  • Add pork, panko, half the Southwest Spice Blend and 1/4 tsp garlic salt to a large bowl. Season with pepper, then combine.
  • Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
  • Arrange meatballs on the prepared baking sheet.
  • Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
  • Meanwhile, pat potatoes dry with paper towels.
  • Add potatoes, remaining Southwest Spice Blend and 1 tbsp oil to another parchment-lined baking sheet. Season with pepper, then toss to coat.
  • Roast on the bottom of the oven for 14-16 min, flipping halfway through, until tender and golden-brown.
  • Meanwhile, on a clean surface, core, then cut peppers into 1/4-inch slices.
  • Peel, then cut half the onion into 1/4-inch slices. (Use whole onion for 4 ppl.)
  • Halve buns.
  • Heat a large non-stick pan. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and onions.
  • Cook, stirring occasionally, until tender-crisp, 3-4 min.
  • Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.
  • Remove the pan from heat.
  • Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom bun.
  • Toast buns in the top of the oven until cheese melts, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
  • Meanwhile, stir together ranch dressing and chipotle sauce in a small bowl.
  • Divide meatballs and veggies between buns.
  • Top with half the chipotle ranch sauce.
  • Divide meatball sandwiches and roasted potatoes between plates.
  • Serve remaining chipotle ranch on the side for dipping.
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