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chili meatball subs

October 15, 2011

Admit it: you have to know that this is gonna be a classy meal as soon as you see this:


Fritos, baby! (P.S. Apparently I never knew as a child how appallingly bad these are for you. Like, way worse than Doritos. I’m kinda wishing I still didn’t know, because these things are freakin’ addictive.) I’ve actually made these before with turkey meat, when I was cooking for white-meat-only folk at Williams-Mystic, and I seemed to remember that they were pretty tasty. So when Chris got his new job, I decided to make them up again with the real red meat in our freezer. (By the way, our freezer is a mess of frozen meat and bread right now. It needs an organizational overhaul to match the one Chris just did for our cupboards.)


And besides the fact that I was too lazy to cut the egg in half when I halved the rest of the recipe so that the raw meatballs were exceedingly wet and hard to work with, it turned out pretty well this time around, too. Although you can’t taste the classy chips in the final result, they and the chili powder add a nice extra something to the sauce. And they went perfectly with those homemade hotdog buns, too. Plus, it didn’t even matter how delicate the meatballs were, because they didn’t require sauteeing! Woot.

Chili Meatball Subs
Ingredients:
1 lb. ground beef
1 onion, one-half finely chopped, one-half thinly sliced
1 cup corn chips, such as Fritos, crushed
1 large egg, lightly beaten
1 tablespoon chili powder [We haven’t bought any chili powder yet, so I subbed this with 1 part paprika, 2 parts cumin, 1 part cayenne, and 1 part oregano. Who knew this was an acceptable substitute, right?]
salt and pepper
1 tablespoon extra-virgin olive oil
1 28-oz. can chopped tomatoes [I used whole tomatoes–again, because that’s all we had.]
1 15-oz. can black beans
6 sandwich rolls, split halfway and toasted
2 cups shredded pepper jack cheese (about 8 oz.) [I used cheddar]

Directions:
1. In a large bowl, combine the ground beef, chopped onion, 1/4 cup crushed corn chips, the egg, chili powder, 3/4 teaspoon salt, and 1/4 cup water. Shape into 1-inch balls.
2. In a large saucepan, heat the olive oil over medium heat. Add the sliced onion and cook until softened, about 3 minutes. Stir in the tomatoes and the remaining 3/4 cup crushed corn chips and bring to a boil. Add the meatballs to the sauce, cover, and simmer until the meatballs are cooked through, about 20 minutes. Stir in the beans and cook just until heated through, about 5 minutes.
3. Preheat the broiler. Using a slotted spoon, spoon the chili meatballs and sauce into the toasted rolls, then top with the cheese. Broil until the cheese is melted, about 2 minutes.

Source: Every Day with Rachael Ray 

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