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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Kids of all ages like messy food once in a while. Just be sure to provide lots of napkins. Flatten the meatballs slightly before cooking so they sit on the buns without rolling off. Ingredients:
1 lb lean ground beef |
1 small onion, diced |
1 small carrot, grated |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1 pinch each salt and pepper |
1 (540 ml) can stewed tomatoes or 1 (540 ml) can chunky tomatoes |
1/3 cup smokey barbecue sauce (such as chipotle) |
4 hot dog buns (whole-grain or whole-wheat, about 6-inches long) or 1 small submarine bun (whole-grain or whole-wheat, about 6-inches long) |
1/2 cup shredded cheese (cheddar or mozzarella) |
Directions:
1. In a bowl, combine beef, onion, carrot, chili powder, cumin, salt and pepper.
2. Divide evenly into 12 portions; roll into meatballs.
3. Flatten balls slightly.
4. Heat a large skillet over medium heat; cook meatballs until browned, about 2 minutes per side.
5. In a bowl, combine tomatoes and barbecue sauce, crushing tomatoes slightly with a fork for smoother sauce; add to meatballs.
6. Bring to a boil, stirring gently; reduce heat and simmer, stirring often and turning meatballs until thermometer inserted into several meatballs register 160F, 6-8 minutes.
7. Remove meatballs to plate. Bring sauce to a boil to reduce and thicken, about 2 minutes.
8. Split and toast buns. Place meatballs on each bun.
9. Spoon sauce over top and sprinkle with cheese.
10. makes 4 servings.
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