Toasted Mexi-Meatball Hoagies
Description
This will be a four star recipe for your family. Traditional meatballs are made much yummier with taco seasoning and Mexican seasonings. Serve them on a toasted French loaf with a zesty Ranch dressing/sauce. Eat them like you do any other sandwich, or ser
Ingredients
Rolls:
2- 11 oz. cans refrigerated crusty French loaf
Meatballs:
2 T. extra virgin olive oil
non-stick cooking spray
1 oz. package taco seasoning mix, divided (reserve 1 t. for later)
1 egg, slightly beaten
1 lb. lean ground beef
1/2 c. garlic herb bread crumbs
1/2 c. chopped fresh cilantro
1/2 c. finely chopped onion
1/2 t. finely chopped garlic
1/4 t. freshly ground black pepper
2 T. thick and chunky salsa
1 t. red pepper sauce
Sauce:
1 1/4 c. Ranch dressing
1/4 c. chopped fresh cilantro
1/4c. thick and chunky salsa
1 T. freshly squeezed lime juice
reserved 1 t. taco seasoning mix
Toppings:
2 c. shredded iceberg lettuce
1 c. shredded Cheddar cheese
1 c. diced tomatoes
1/4 c. chopped fresh cilantro
Directions
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Preheat oven to 350 degrees. Spray large cookie/baking sheet with non-stick cooking spray, or grease with shortening/oil.
Remove dough from cans; place seam side down, 3 in. apart on cookie/baking sheet. Cut 4 - 5 diagonal slashes (1/2-inch deep) with sharp knife on top of each loaf. Bake 26 - 30 minutes or until deep golden brown. Cool slightly while preparing meatballs, about 25 minutes.
Spread oil in bottom of 13 × 9 inch (3 quart) glass baking dish. Reserve 1 t. taco seasoning mix for sauce; place remaining seasoning mix in large bowl;a dd remaining meatball ingredients; mix well. Shape mixture into 1 inch balls; place in baking dish. Bake uncovered 25 - 30 minutes; turn meatballs once halfway through baking, until meat thermometer inserted in center of meatballs reads 160 degrees.
Meanwhile, in food processor, place all sauce ingredients; process until smooth; set aside.
Set oven to broil.
Cut each loaf in half horizontally, but not completely through one long side-like a book; place cut side up on cookie/baking sheet. Broil 5 - 6 inches from heat 1 - 2 minutes or just until lightly toasted.
To serve:
Spread 1/4 c. sauce on each toasted cut side. Spoon hot meatballs evenly onto bottom halves of loaf. Top evenly with toppings. Drizzle with remaining sauce. If desired, close sandwiches. Cut each sandwich in half. Serve immediately.
4 servings.