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South Western
Meatball Sandwiches
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by Celeste Leal • image by Frankie Leal
Hello Traffic readers! I hope you enjoyed my grandmother’s flour tortilla recipe in our last issue. In this issue chef Bill Hassett of Masterpiece Catering is with us again and has created a very delicious recipe. He puts a spicy spin on a classic sandwich. Southwestern Meatball Sandwiches taste great and are easy to make. It’s like a fiesta in your mouth with every bite! They are also perfect for serving to your friends. Why not serve these on Super Bowl Sunday and score a touchdown with your guests! Enjoy!
Ingredients:
Chipotle Sauce:
3/4 C. Mayonnaise or Fat Free/Low Fat Sour Cream
1-2 Tbsp. Chipotle Hot Sauce
1 Tbsp. Lime Juice
Mix all three ingredients and set aside.
Meatballs:
1 1/4 lb. Ground Pork
1/4 C. Cilantro (chopped)
4 Green Onions (chopped)
1 Tbsp. Ancho Chile Powder (Grind ancho chilies in a spice grinder)
2 Corn Tortillas (grind up in processor)
1 Lg Egg
1tsp. Kosher Salt
2tsp. Comino
Preheat oven to 400 degrees. Combine all ingredients and make golf size balls. Place on baking sheet and bake for 20 minutes.
Sandwiches:
1 Red Bell Pepper (julienned)
16 Sprigs Cilantro
1 Small Red Onion (sliced )
1 Jalapeno (sliced thin)
2 Loaves Sourdough Baguette (toast if you like)
To assemble sandwiches cut baguettes in half, and fill with meatballs, a couple slices of red bell pepper, red onion, jalapeno (optional), and a couple sprigs of cilantro. Add chipotle sauce on top and enjoy!
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