Meatballs
- 6 ounces ground beef
- 6 ounces ground pork
- 6 ounces ground veal
- 2 eggs
- 1/2 cup grated Cotija or Parmesan cheese
- 1/2 cup bread crumbs
- 2 teaspoons salt
- 4 cloves garlic, minced and sauteed
Sauce
- 1 tablespoon olive oil
- 1 onion, diced
- 5 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup red wine vinegar
- 4 tablespoons TABASCO® brand Chipotle Pepper Sauce
- 2 (12-ounce) cans crushed Italian tomatoes
- 2 teaspoons salt
- 2 tablespoons sugar
- 4 (6-inch) hero rolls
- Queso Oaxaca or mozzarella, shredded
Preparation
Preheat oven to 325°F. Gently combine meat, eggs, cheese, bread crumbs, salt and garlic. Shape mixture into 20 meatballs and place on a baking sheet. Bake until lightly brown, about 6 minutes.
Heat oil in a saucepan placed over medium heat. Add onion, garlic, cumin and paprika and sweat until soft, about 1-2 minutes. Add vinegar and TABASCO® Chipotle Sauce. Bring to a simmer. Add crushed tomatoes, salt and sugar to the pot and simmer for 10 minutes. Gently add in meatballs and simmer until they are fully cooked through, about 12-14 minutes.
To serve, place 5 meatballs in roll, top with sauce and cheese.
Makes 4 servings.
