Wednesday, July 17, 2013

Ranchero Mexican Meatball Sandwich with Cilantro Lime Slaw

Ranchero Mexican Meatball Sandwich

Ranchero Mexican meatball sandwiches are the Tex-Mex south of the border version of America's popular Italian meatball sandwich. The secret ingredient is to mix Larry's Ranchero Sauce into the meat.
Sprinkle on a soothing cabbage slaw spiked with cilantro, jalapeno and lime and you have a savory sandwich packed with crunch and flavor.

For the Meatballs (albondigas):
1 pound ground meatloaf mix
1/4 cup panko or homemade breadcrumbs
1/4 cup Larry's Ranchero Sauce
1 egg, beaten
Salt and pepper to taste
1 tablespoon vegetable oil
4 sub sandwich rolls

For the Cilantro, Jalapeno Slaw
2 cups shredded Napa or green cabbage
2 tablespoons minced fresh jalapeno
2 tablespoons minced fresh cilantro
Juice of one lime

  1. Place the meatloaf mix, bread crumbs, ranchero sauce, beaten egg, salt and pepper in a mixing bowl.
  2. Blend the ingredients and then make 12 meatballs.
  3. Place the vegetable oil in a large skillet and fry the meatballs over medium heat until browned and cooked through, about 10 minutes.
  4. Pour the remaining Larry's Ranchero Sauce over the meatballs, cover and simmer for ten minutes.
  5. In a different bowl, toss the cabbage, cilantro, jalapeno and lime juice until well-blended.
  6. Place two to three meatballs on a sub sandwich roll, spoon on a little more sauce, sprinnkle with the law and serve.
Serves 4.

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