Toasted Mexi-Meatball Subs
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
Rolls
- 2 (11 ounce) cans Pillsbury refrigerated crusty french loaf
-
Meatballs
- 2 tablespoons extra virgin olive oil
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 egg, slightly beaten
- 1 lb 80% lean ground beef
- 1⁄2 cup garlic herb breadcrumbs
- 1⁄2 cup fresh cilantro, chopped
- 1⁄2 cup finely chopped onion
- 1⁄2 teaspoon garlic, finely chopped
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons chunky salsa
- 1 teaspoon hot pepper sauce
-
Sauce
- 1 1⁄4 cups ranch dressing
- 1⁄4 cup fresh cilantro, chopped
- 1⁄4 cup chunky salsa
- 1 tablespoon fresh lime juice
- reserved 1 teaspoon taco seasoning mix
-
Toppings
- 2 cups iceberg lettuce, shredded
- 1 cup shredded cheddar cheese
- 1 cup tomatoes, diced
- 1⁄4 cup fresh cilantro, chopped
directions
- Heat oven to 350°F Grease large cooking sheet with cooking spray. Remove dough from both cans; place seam side down and 3 inches apart on cookie sheet. Cut 4 or 5 diagonal slashes (1/2 inch deep) with sharp knife on top of each loaf. Bake 26 to 30 minutes or until deep golden brown. Cool slightly while preparing meatballs, about 25 minutes.
- Spread oil in bottom of 13x9 inch (3 quart) glass baking dish. Reserve 1 teaspoon of the taco seasoning mix for sauce; place remaining seasoning mix in a large bowl. Add remaining meatball ingredients; mix well. Shape mixture into 1 inch meatballs; place in baking dish. Bake uncovered 25 to 30 minutes, turning meatballs once halfway through baking, until meat thermometer inserted in center of meatballs reads 160°F
- Meanwhile, in food processor, place all sauce ingredients; process until smooth. set aside.
- Set oven control to broil. Cut each loaf in half horizontally, cutting to but not completely through one long side; place cut side up on cookie sheet. Broil 5 to 6 inches from heat 1 to 2 minutes or just until lightly toasted.
- Spread 1/4 cup 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.
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RECIPE SUBMITTED BY
I love to try new recipes and mainly look for ones that are new and different, such as a twist on an old favorite or something no one's ever thought of! I also enjoy writing in my spare time. I live in Northeast Ohio where the weather isn't the greatest, humid in the summer and cold winters- but it has been nice growing up by the lake! I own two wonderful cats who can be quite a handful at times, but my fiancee and I couldn't live without them!