Mexican Meatball Subs

For the big, hungry appetites in your family. ...MORE + LESS -

1 lb (500 g) lean ground beef

1 pkg (35 g) Old El Paso* Taco Seasoning Mix

1/4 cup (50 mL) dry breadcrumbs

1 egg

1 3/4 cups (400 mL) Old El Paso* Thick N’ Chunky Salsa

1 tbsp (15 mL) vegetable oil

8 hot dog buns

1 1/3 cups (325 mL) shredded mozzarella cheese

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1

Combine beef, spice mix, bread crumbs, egg, and 1/4 cup (50 mL) salsa. Form into 1-inch (2.5 cm) meatballs.
2

Heat oil over medium heat. Brown meatballs in two batches, about 5 minutes each.
3

Add remaining salsa; bring to a simmer. Reduce heat, cover, and cook 10 minutes.
4

Spoon meatballs and sauce into sliced buns, sprinkled with cheese and green onion.

Kitchen Tips: Add ground pork, veal or chicken to the ground beef for a great-tasting flavour variation. Add herbs such as oregano, basil, thyme or parsley for added punch.
Time Savers: Make Ahead: Assemble, refrigerate up to 24 hours and reheat. Double up recipe, cool before freezing and freeze in individual containers for up to 3 months.