RO*TEL Across America Recipe Contest - Churrasco Meatball Grinders

Churrasco Meatball Grinders

by Patterson from PA

A tasty Southwestern twist on meatball grinders

AVERAGE RATING

Category

Sandwich

Prep Time

5 minutes

Servings

4

Recipe Ingredients

Grilled Meatballs:
2lbs. Ground Chuck
½ c. Yellow Onion, minced
2 Garlic Cloves, minced
2 Eggs Beaten
¼ c. Plain Bread Crumbs
1 ½ tbsp. Taco Seasoning
1 ½ tsp. Salt
Oil for brushing the grill
Tomato Sauce:
2 tsp. Olive Oil
1 Clove Garlic, minced
2 cans Ro*tel Original Diced Tomatoes
3 tbsp. Tomato Paste
1 tbsp. Red Wine Vinegar
½ tsp. Ground Cumin
½ tsp. Salt
2 tbsp. Cilantro, chopped

4 Submarine or Torpedo rolls, split
1 tbsp. Butter, softened
¾ c. Pepper Jack Cheese, shredded
¾ c. Mozzarella Cheese, shredded
1 Avocado, peeled, cored and cut into thin wedges
¼ c. Scallions, chopped

Directions

Preheat grill to medium high heat or prep charcoals for a charcoal grill. In a large bowl combine ground chuck, onions, garlic, eggs, bread crumbs, taco seasoning and salt. Fold together, using your hands, until thoroughly mixed. Roll meatball mixture into golf ball sized shapes (set aside refrigerated until ready to grill). Brush grill grates generously with oil and gently place meatballs on the grill. Grill, lid closed, for 5-6 minutes, turning once, or until meatballs are cooked through. Keep warm until ready to assemble the grinders.
Heat olive oil in a large skillet over medium high heat. Saute garlic until tender, about 1-2 minutes and add diced tomatoes, tomato paste, red wine vinegar, cumin and salt. Allow to simmer for 3-4 minutes and add cilantro. Keep warm until ready to serve.
Preheat broiler. Brush submarine rolls with butter, add 3-4 meatballs to each roll and top with tomato sauce, jack and mozzarella cheese. Broil until cheese is bubbly and rolls are toasted, about 2-3 minutes. Top each roll with avocado wedges and scallions before serving.