Mexican Meatball Subs

It’s tailgating season and we are ready to provide you with all your RV tailgating needs. That’s why at United RV we are hosting a month long Tailgating Sales Event! The whole month of October we’ve got great discounts on new and used RV’s that are perfect for your tailgating needs. We also have all the best in game day gear and accessories.

Visit our website to find out more on our special offers, view our line of new and used RV’s, or shop our catalog of RV’s accessories. http://www.unitedrv.com

But what’s tailgating without some delicious food and snacks to go along with it. Here’s a great recipe from the Food Network for Mexican Meatball Subs. Dare to try something different than just chips and dip, or pizza and burgers. This recipe will leave you and your friends asking for more!

Mexican Meatball Subs
Yield:4 servings

Food Network

Food Network Mexican Meatball Subs

Ingredients

1 pound meatloaf mix ( ground beef, pork and veal)
1/4 cup finely crushed tortilla chips
1 large egg, beaten
1/4 cup chopped fresh cilantro, plus 3 sprigs
1/4 cup finely chopped scallions, plus more for garnish (optional)
3 cloves garlic; 1 minced, 2 smashed
3 teaspoons ancho chili powder
2 teaspoons ground cumin
Kosher salt
1 tablespoon extra-virgin olive oil
2 cups canned fire-roasted diced tomatoes
4 crusty sub rolls, halved and split open
Diced avocado and crumbled Mexican cheese, for garnish (optional)

Directions

Preheat the oven to 350. Mix the meat, tortilla chips, egg, chopped cilantro, 1/4 cup scallions, minced garlic, 1 teaspoon chili power, 1 teaspoon cumin, and salt to taste in a bowl. Roll into 16 small meatballs.

Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs and lightly brown, turning as needed, about 5 minutes. Add the smashed garlic and the remaining 2 teaspoons chili powder and 1 teaspoon cumin; cook for 1 to 2 minutes. Add the tomatoes, cilantro sprigs and 1 1/2 cups water and season with salt. Bring to a simmer, then cover, reduce the heat to low and cook until the sauce thickens and the meatballs are tender, about 15 minutes.

About 5 minutes before the meatballs are done, toast the rolls in the oven. Place 2 roll halves in each of 4 shallow bowls and top with 4 meatballs. Drizzle with sauce, then pour the remaining sauce into the bowls. Top with avocado, cheese and/or scallions, if desired.

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