BBQ Meatball Sub with Greens
Pick a BBQ sauce you love and heat the meatballs in it until the sauce thickens, coating the meatballs with its smoky, sticky goodness.
- 14 ounces fully cooked frozen meatballs
- 3/4 cup barbecue sauce
- 1 tablespoon olive oil
- 1 bunch kale, stems removed and leaves chopped into 1-inch pieces
- 2 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 4 hot dog buns or sandwich rolls
Place the meatballs and BBQ sauce in a medium saucepan over medium heat.
Cover and cook, stirring occasionally, until the meatballs are heated through, about 10 minutes.
Uncover and continue cooking until the sauce thickly coats the meatballs, 2 to 3 minutes more. Meanwhile, cook the kale.
Heat the oil in a large frying pan over medium heat until shimmering.
Add the kale, garlic, and a big pinch of salt. Sauté until the kale is tender, 7 to 10 minutes.
Stir in the vinegar and cook for 2 minutes more.
To serve, divide the kale among the buns or rolls and top with the meatballs and sauce if desired.