Stay Lifted With These THC Sloppy Joe Subs

4 from 1 vote

I think it’s pretty safe to assume that everyone loves a sloppy joe, right? I mean, these sandwiches are classic, especially during our childhood years. At least, that’s the case with me, anyway. I quickly developed a love affair for sloppy joes, but only in my 30’s, did I realize I could improve this already phenomenal dish with two simple ingredients: meatballs and marijuana. Which is precisely what makes these THC Sloppy Joe Subs so perfect, in my opinion.

The second you bite into one of these THC Sloppy Joe Subs your life may never be the same. Okay, so it’ll probably be exactly the same, but now, you’ll have a new admiration for this one-of-a-kind cannabis meal that you otherwise would’ve never tried. Which, to me, is a pretty cool experience.

But, before I get into the nitty-gritty details surrounding this abundantly simple recipe, you will have to hit up the store, raid your pantry, and/or visit your local cannabis club for the following ingredients:

Prep Time1

Cook Time20

Course: Lunch / Dinner

Cuisine: American

Keyword: Edibles, THC Sloppy Joe, THC Sloppy Joe Subs

Servings: Servings

Calories: 649kcal

Author: John A. Collins

Cost: approx. $20

Equipment

Large mixing bowl
Shallow baking pans
Dutch oven

Ingredients

¼ Cup of Cannabis-Infused Canola Oil Divided
2 Eggs Beaten Lightly
½ Teaspoon of Pepper
¾ Teaspoon of Garlic Powder
¾ Teaspoon of Salt
2 ½ Teaspoons of Chili Powder
2 Tablespoons of Prepared Mustard
¼ Cup of Packed Brown Sugar
2 15 oz. Cans of Tomato Sauce
1 Medium Green Pepper Chopped
2 Pounds of Ground Beef
1 Teaspoon of Dried Oregano
½ Cup of Dry Bread Crumbs
2 Medium Onions Chopped Finely, Divided
Louisiana-Style Hot Sauce Splash
Hoagie Buns Toasted, Split
Cheddar Cheese Shredded

Instructions

To start off, you’ll want to grab a large mixing bowl. In it, combine your eggs, ½ cup of onion, 2 tablespoons of your cannabis-infused canola oil, oregano, and bread crumbs.
Then, crumble in your ground beef over those mixed ingredients, and mix everything up as best you can. Following that, with moistened hands, shape the meat mixture into equally-sized balls. I’d say aim for balls that are roughly 1 ½” in dimension.
After that, you will then place these meatballs onto previously-greased racks, that you will have already placed inside shallow baking pans beforehand. Then, without any covering whatsoever, toss them in the oven for 20 minutes or so, at 400°. You’ll know you’re ready to move on when you notice that there is no more pink remaining in the meatballs at all.
As those cook, grab a hold of your Dutch oven. In it, you’re going to thoroughly saute your green peppers, along with the rest of your onion in the remaining cannabis-infused canola oil. Keep that going until everything becomes fork tender.
At that point, you’ll want to expertly stir in your tomato sauce, mustard, brown sugar, salt, chili powder, garlic powder, hot sauce, and pepper. Then, you’ll want to bring all of those elements to a full boil.
When it reaches that desired boiling point, you can reduce the heat from the stove, and allow these elements to simmer amongst each other for about 5 minutes without any cover whatsoever.
After that brief time period, remove the meatballs from the oven, and drain each individual meatball on a series of paper towels, before tossing them in your deliciously dank sauce. Once in there, be sure to thoroughly stir everything together, until each meatball is strategically coated in sauce.
Upon completing that simple step, you’ll want to prep your sandwich rolls. Once they are open, split, and toasted, place roughly 3-4 meatballs on each one. Top it off with another layer of sauce and a sprinkling of cheese.
Only one thing left to do at this point: eat!

Nutrition