Mexican Meatball Subs – Albondigas2017-05-19
- Flavor: Ranchero
- Course: Brunch, Cinco de Mayo Party, Dinner, Lunch
- Recipe Type: meatball sub, Ranchero Sauce, submarine sandwich
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- Yield : 4 meatball subs
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Mexican Meatball Sub – Albondigas
Albondigas are the Tex-Mex version of America’s popular Italian meatball sub. The secret ingredient is Larry’s All Natural Ranchero Taco & Enchilada Sauce mixed into the meatball mixture and then simmered in more sauce. Top with a little bit of grated Monterey Jack or Cheddar cheese and you have a savory sandwich packed with flavor. Healthy and all-natural, too.
- 1 lb ground beef or meatloaf mix
- 1/4 cup panko or plain breadcrumbs
- 1/4 cup Larry's All Natural Ranchero Taco & Enchilada Sauce
- 1 egg, beaten
- salt and pepper to taste
- 1 tbsp vegetable oil
- 4 sub sandwich rolls
- 1 cup grated Monterrey Jack cheese
Place the meatloaf mix, bread crumbs, ranchero sauce, beaten egg, salt and pepper in a mixing bowl. Blend the ingredients and then make 12 meatballs.
Place the vegetable oil in a large skillet and fry the meatballs over medium heat until browned and cooked through, about 10 minutes. Pour the remaining Larry's All Natural Ranchero Sauce over the meatballs, cover and simmer for ten minutes.
Place two to three meatballs on a sub roll, spoon on a little more sauce, sprinkle with the cheese and serve.