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Cheesy Taco Meatball Subs

This cheesy, oven-baked sub is where Italian and Mexican cuisine unite in delicious harmony. With homemade meatballs, sautéed veggies, and taco-flavored tomato sauce, your tastebuds will find this savory sandwich hard to resist.

Ingredients

Meatballs

  • 1 large egg
  • 1/4 cup yellow cornmeal
  • 3 tbsp your favorite taco seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb lean ground beef
  • 1 cup Crystal Farms Shredded Mexican 3 Cheese Blend

Sautéed Veggies

  • 1 tbsp vegetable oil
  • 1/2 medium green bell pepper, thinly sliced
  • 1/2 medium yellow bell pepper, thinly sliced
  • 1/2 medium yellow onion, thinly sliced

Taco Sauce

  • 1 tsp vegetable oil
  • 2 large garlic cloves, minced
  • 1 14 oz can crushed tomatoes
  • 1 tsp cumin
  • 1/4 tsp ground chipotle pepper
  • 1/4 tsp black pepper

To Assemble

  • 4 small hero or hoagie rolls
  • 1 cup Crystal Farms Shredded Mexican 3 Cheese Blend

Optional:

Any of your favorite taco toppings: jalapeño slices, guacamole, sour cream, pickled red onions, or lime wedges for squeezing over the top.

Instructions

Meatballs

  • Preheat oven to 350° F. Line a rimmed baking pan with parchment paper or foil and set aside.
  • In a medium bowl, lightly beat egg with fork. Stir in cornmeal, taco seasoning, salt, and pepper. Add beef and shredded cheese.
  • Mix well (using your hands works best). Shape mixture into twelve meatballs. Place meatballs on prepared pan. Bake for about 15 minutes, or until meatballs are cooked through. Remove from oven. Leave oven turned on.

Sautéed Veggies

  • While meatballs are in the oven, heat a large skillet over medium to medium-high heat. Add oil. Once oil is hot, add green pepper, yellow pepper, and onion, stirring to coat. Sauté until vegetables are softened, about 7 to 9 minutes, stirring regularly. Remove vegetables to a plate. Return skillet to heat.

Taco Sauce

  • Add oil to hot skillet. Once oil is hot, add garlic. Stir to coat. Sauté for 1 to 2 minutes, stirring occasionally. Add tomatoes, cumin, chipotle pepper, and black pepper, stirring to combine. Heat until bubbling, stirring regularly.
  • Then add meatballs to skillet, folding to coat. Let cook until meatballs are thoroughly warmed.

To Assemble

  • Place open rolls on a rimmed baking pan. Bake for 5 minutes, or until lightly toasted. Remove pan from oven, spoon a bit of taco sauce over the bottom of each roll, and then divide meatballs among rolls.
Recipe Courtesy of: A Farmgirl's Dabbles

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