I have wanted to make this Mexican Meatball Subs Recipe for quite some time now and for some reason kept putting it off. So last night I decided to get it done. This is a very simple recipe. Most of the time involved is baking the meatballs so there is very little prep time. I prepared the recipe as written, and as far as seasoning goes, it was perfect for my taste; which I like kind of mild. It would be real easy to heat these meatballs up a little bit. I used mild green chilies, but if you use the hot verity I ‘m sure it would do the trick, if you like it hot.
Total cooking time on this recipe was about 30 minutes and it makes 4 hoagie size subs. This would be a great game day or party recipe, just double or triple as needed. Enjoy
1 pound ground beef
1/2 cup rolled oats
1 teaspoon chili powder
1/2 teaspoon salt
1 can tomato sauce (8 ounces-divided)
1 can chopped green chilies (4 ounce)
4 teaspoons dried onion flakes (divided)
1/8 teaspoon garlic powder
1/2 cup shredded cheddar
4 Hoagie or Brat buns
Preheat oven to 350F.
1. Combine ground beef, rolled oats, egg, chili powder and salt. (hands work great for this)then mix in 1/4 cup tomato sauce, 2 tablespoons of green chilies and 3 teaspoons of dried onion.
2. Divide and shape into 12 meatballs. Place meatballs on a foil lined baking pan, and bake for 20-30 minutes or until meatballs are no longer pink inside.
3. While the meatballs are cooking prepare the sauce. Using the remaining tomato sauce in a small sauce pan, add the garlic powder, remaining green chilies, and the rest of the dried onion flakes. Cook on low heat to blend the flavors, cooking until hot.
5. To serve place 3 meatballs on a bun, top with the sauce, and shredded cheddar.