Cheesy Enchilada Meatball Sub Recipe
The most amazing Cheesy Enchilada Meatball Sub Recipe! Once they taste it, your family will beg for this every week.
I’m not a big sandwich eater.
It’s not that I don’t like sandwiches. Secretly, I think it has to do with carb-consumption, or something of the sort. I’m more likely to put sandwich ingredients on a salad and enjoy them with a fork.
However there are certain exceptions… For instance, I am crazy over Vietnamese Banh Mi Sandwiches and Meatball Subs.
Something about a decadent row of juicy meatballs, sitting pretty on a toasted roll, smothered in cheese, makes my eyes roll back in my head.
Ecstasy on a bun, in my humble opinion.
As if classic meatball subs weren’t enough, I recently had the inclination to make Mexican-style meatballs and simmer them in red enchilada sauce. Then I served them on sub rolls.
Oh. My. Gawd. You have got to taste this!
Today’s Cheesy Enchilada Meatball Sub Recipe is my idea of the perfect sandwich.
It’s ostentatiously rich and zesty, made with large ultra-moist meatballs, tons of smoky enchilada sauce, and melted provolone cheese.
The meatballs have all the components of classic meatballs, yet are made with sour cream to add a luxurious texture. Then Old El Paso Taco Seasoning gives them a boost of tex-mex appeal.
When making meatballs it’s extremely important to mix the ingredients by hand to ensure the mixture is very smooth.
Any pockets of ground meat, without the seasoning or breadcrumbs, will result in uneven meatballs.
Sizzle the meatballs in an extra large skillet or sauté pan to brown them on all sides, then pour mildly spicy Old El Paso Red Enchilada Sauce over the meatballs and let them simmer to finish cooking.
The flavors from the meatballs and the enchilada sauce mingle to create the most tantalizing flavor!
I could (did) eat these enchilada meatballs straight out of the pan.
However, if you go the extra mile of placing them on soft sub rolls, laying cheese over the top, and toasting them in the oven, you’ve got sheer perfection on your hands!
This Cheesy Enchilada Meatball Sub Recipe is my new favorite thing in the whole wide world.
I highly recommend you give them a try!!
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.
Cheesy Enchilada Meatball Sub Recipe
For the Enchilada Meatballs:
For the Meatball Sub:
- 8 sub sandwich rolls (6-inch size)
- 8 slices provolone cheese
- Place the ground beef and sausage in a large bowl. Add the bread crumbs, sour cream, grated onion, eggs, cilantro, and Old El Paso Taco Seasoning to the meat. Mix by hand until evenly combined and very smooth. There should be no solid chunks of pork or beef.
- Use a 3-tablespoon scoop to portion out 24 meatballs of equal size. Roll the meatballs to pack them tight and remove cracks.
- Heat an extra-large saute pan to medium heat. Add the butter. Once melted add the meatballs. Cook the meatballs for 10 minutes, gently rotating to various sides every 2-3 minutes. *If you don't have a large enough pan to fit all the meatballs, either use two pans or work in batches.
- Pour the enchilada sauce over the meatballs and continue to simmer for 8-10 minutes. Serve as-is or use in Meatball Subs.
To Assemble the Meatball Subs:
- Preheat the oven to 400 degrees F. Cut the sub rolls open. Arrange the rolls on a large rimmed baking sheet lined with parchment paper. Open the rolls and place 3 meatballs in each roll. Cut the cheese slices in half. Then lay 2 halves over the length of the meatball subs. Bake for 3-5 minutes to toast the rolls and melt the cheese. Serve immediately.
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