Mexican Meatball Subs - Albondigas

Meatball Sub - Albondigas

Mexican meatball subs - albondigas - are the Tex-Mex south of the border version of America's popular Italian meatball sub. The secret ingredient is to mix Larry's Ranchero Sauce into the meat and then simmer the meatballs in more sauce. Top with a little bit of grated cheese and you have a savory sandwich packed with flavor. Healthy and all-natural, too.

For the Meatballs (albondigas):
1 pound ground meatloaf mix or hamburger
1/4 cup panko or homemade breadcrumbs
1/4 cup Larry's Ranchero Sauce, (save the rest of the 16 oz. jar to pour over the meatballs)
1 egg, beaten
Salt and pepper to taste
1 tablespoon vegetable oil
4 sub sandwich rolls
1 cup grated cheddar or Monterrey Jack cheese

1. 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.
2. 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 Ranchero Sauce over the meatballs, cover and simmer for ten minutes.
3. Place two to three meatballs on a sub roll, spoon on a little more sauce, sprinkle with the cheese and serve. 

Find more recipes for Larry's Southwestern Sauces at Larry's Website.