BBQ Queso Meatball Subs
Switching up the typical meatball sub here and my gosh, so yum. Juicy vegetarian meatballs dredged in True Made Foods PitMaster BBQ Sauce, served on soft sub rolls with hot white queso from Drippy Dip and some onions & jals for garnish.
PREP TIME
20 minutes
COOK TIME
15 minutes
INGREDIENTS
19
Serves: 3
Ingredients
- 3 whole3 whole3 whole Submarine Rolls, Make sure they're nice and soft
- 1 whole1 whole1 whole Extra Virgin Olive Oil, For Frying
- 1 whole1 whole1 whole Pitmaster Original (Kansas City-Style) BBQ Sauce - True Made Foods
- 1 whole1 whole1 whole Blanco Cheese Dip - Drippy Dip
- 2 whole2 whole2 whole Green Onion (Scallion), sliced for garnish
- 1 whole1 whole1 whole Jalapeño Pepper, thinly sliced
- 3 Tbsp3 Tbsp3 Tbsp Red Onion, finely diced for garnish
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Breadcrumbs, Italian
- 1 Tbsp1 Tbsp1 Tbsp Milk, 2%
- 340 grams340 grams340 grams Plant-Based Ground Beef - Impossible
- 0.5 whole0.5 whole0.5 whole Yellow Onion, finely diced
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Egg, Large, Free-Range
- 0.333 cup0.333 cup0.333 cup Aged Cheddar Cheese, aged marble, finely shredded
- 1 tsp1 tsp1 tsp Meat & Potatoes Seasoning - Primal Palate
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 0.25 tsp0.25 tsp0.25 tsp Himalayan Pink Salt
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, to taste
Meatballs
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add the breadcrumbs to a small mixing bowl and then add the milk and work together with your hands until moistened and crumbly. Let that sit a couple minutes before adding all of the remaining ingredients for the meatballs. Work together with your hands until combined. Scoop heaping one and a half Tbsp. sized portions of the mixture into your hands and roll into meatballs. Transfer the rolled meatballs to a plate and continue until you should have 9 equal sized meatballs. Any remaining mixture can be dispersed between the balls and re-rolled.
- Heat a couple Tbsp.'s of EVOO in a small non-stick skillet set to about medium. Once heated, add the meatballs and let them sizzle for a couple minutes until golden brown. Flip and continue another couple minutes until golden brown on the second side. Reduce the heat, flip them again, and cover the skillet for a couple minutes. Remove the cover, flip again, and cover for another couple minutes until they're fully cooked through.
- Add some BBQ sauce to a mixing bowl and then toss your cooked meatballs in the sauce until coated. Return them to the skillet (don't be afraid if they sizzle rapidly) for 30 ish seconds, flip and continue for another 30 seconds. Now, they're done!
- For service, heat 3/4 C of the Drippy Dip white queso in the microwave until hot. Use more if desired. Now, it's time to assemble. Split open your soft sub buns and nestle 3 meatballs on each one. Spoon additional BBQ sauce over the meatballs followed by a generous drizzle of the hot white queso. Sprinkle with red & green onions and finish with a couple slices of jalapeno. Serve & ENJOY!
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Entrées Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 631 |
| Fat: | 23 g |
| Carbohydrates: | 69 g |
| Protein: | 34 g |
| Cholesterol: | 4 g |
| Sodium: | 1417 mg |
| Fiber: | 11 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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