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    You are in: Home / Recipes / Picante Meatball Sandwiches Recipe
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    Picante Meatball Sandwiches

    Picante Meatball Sandwiches. Photo by Sue Lau

    1/1 Photo of Picante Meatball Sandwiches

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Chef #161249's Note:

    It's quick and easy. Tastes great!

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    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      Combine beef, 1/2 cup picante sauce, chips and egg.
    3. 3
      Shape into meatballs (approx 15-18) and put into a baking sheet with sides.
    4. 4
      Bake 10-15 minutes or until meatballs are cooked through.
    5. 5
      Meanwhile:Warm up remaining 2 cups of picante sauce in a skillet, heating to simmer.
    6. 6
      When meatballs are done add them to the skillet of picante sauce and let them simmer for 10-15 minutes.
    7. 7
      Serve on hoagies with lettuce and cheese.
    8. 8
      I like to have these along with a side of tortilla chips and cheese sauce.

    Ratings & Reviews:

    • on November 19, 2004


      These were really easy to make, and I think the crushed chips made the meatballs turn out ever so tender. Even with all the flavor in the salsa, something seemed to be lacking. I wonder if some extra garlic might bring the flavor out more. I also think I would prefer these folded up in a nice warm flour tortilla or chewy French bread instead of the bun I used, as the overall texture with the tender meatballs and soft bread was just a little too...soft. It would have been nicer with more substance. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Picante Meatball Sandwiches

    Serving Size: 1 (251 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 362.3
    Calories from Fat 155
    Total Fat 17.3 g
    Saturated Fat 7.1 g
    Cholesterol 96.5 mg
    Sodium 974.3 mg
    Total Carbohydrate 28.2 g
    Dietary Fiber 2.6 g
    Sugars 6.1 g
    Protein 23.2 g

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