Toasted Mexican Style Meatball Hoagies
Description
This great recipe takes meatballs to south of the border. The zesty ranch sauce is especially yummy. Serve the meatballs on the crusty French loaf, on regular sub buns or a baguette type bread, if you wish.
Ingredients
Rolls:
2 - 11 oz. cans Pillsbury® refrigerated crusty French loaf
Meatballs:
2 T. extra virgin olive oil
1 oz. package taco seasoning mix, reserving 1 t. for later use
1 egg, lightly beaten
1 lb. lean (at least 80%) ground beef
1/2 c. garlic herb breadcrumbs
1/2 c. chopped fresh cilantro
1/2 c. finely chopped onion from 1 medium onion
1/2 t. finely chopped garlic
1/4 t. freshly ground black pepper
2 T. thick ‘n chunky salsa
1 t. red pepper sauce
Sauce:
1 1/4 c. Ranch dressing
1/4 c. chopped fresh cilantro
1/4 c. thick ‘n 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- 4 oz.
1 c. diced tomatoes from 2 small tomatoes
1/4 c. chopped fresh cilantro
Directions
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Preheat oven to 350 degrees. Spray a large cookie sheet with non-stick cooking spray or grease with shortening.
Rolls: Remove dough from both cans; place seam side down and 3 inches apart on prepared cookie sheet. Cut 4 or 5 diagonal slashes, 1/2-inch deep, with a sharp knife on top of each loaf. Bake 26 - 30 minutes or until deep golden brown. Cool slightly while preparing meatballs, about 25 minutes.
Meatballs: Spread oil in bottom of 13×9 inch (3 qt.) glass baking dish. Reserve 1 t. taco seasoning mix for sauce; place remaining seasoning mix in large bowl. Add remaining meatball ingredients; mix well.
Shape mixture into 1 in. balls; place in prepared baking dish. Bake uncovered 25-30 minutes, turning meatballs once halfway through baking, until meat thermometer inserted in center of meatballs reads 160 degrees.
Sauce: Meanwhile, in food processor, place all sauce ingredients; process until smooth; set aside.
Set oven to broil.
Cut each loaf in half horizontally, cutting to but not completely through 1 long side; place cut side up on cookie sheet. Broil 5 - 6 inches from heat for 1 - 2 minutes or just until lightly toasted.
Spread 1/4 c. sauce on each toasted cut side. Spoon hot meatballs evenly onto bottom halves of loaves. Top evenly with toppings. Drizzle with remaining sauce. If desired, close sandwiches. Cut each sandwich in half.
Serve immediately.
4 servings.