You can let them simmer a while at low heat. Once your party guests arrive and are ready to eat, serve these up on some French rolls or hoagie rolls, top them with grated Parmesan cheese and extra El Yucateco® Red Chile Habanero Hot Sauce and you’re good to go! These bad boys are especially popular during football season - when it comes to game day tailgating or homegating, wherever you’re throwing the party, you GOTTA have good food to make the day complete. For that big bash, we’re serving up something EVERYONE loves: Meatball Subs. Drop the mic! Today we’re using El Yucateco® Red Chile Habanero Hot Sauce, and we’re using it two ways. First, we’re adding it to the meatballs to kick the flavor up a notch, and second, we’re adding it to a simple tomato sauce that we’ll be using not only to simmer and cook the meatballs, but to also drench the meatball sub sandwiches. Is your mouth watering yet?
White Onion Garlic Ground Beef Egg Panko Shredded Parmesan Cheese Dried Basil El Yucateco® Red Chile Habanero Hot Sauce Salt and Pepper Olive Oil
For serving:
French Rolls Grated Parmesan Cheese El Yucateco® Red Chile Habanero Hot Sauce
Cooking garlic is SO GOOD. Next, add the whole tomatoes and break them up a bit, the tomato sauce, basil, a bit of salt and pepper, and hot sauce. While the sauce is simmering, let’s get to work on the meatballs. Go ahead and add the meatballs ingredients to a large mixing bowl – ground beef, minced onion and garlic, beaten egg, panko, Parmesan cheese, basil, salt and pepper, and plenty of hot sauce. The recipe calls for 2 tablespoons, but you can easily add more to your personal preference. I freely admit I added more. Form them into 18 meatballs, like so. Lower to heat and simmer the whole thing about 20-30 minutes to cook the meatballs through. Don’t these babies look delicious? I hope you enjoy the game! And your spicy meatballs subs! If you make this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H.
