Doing it right this time

So the last time I made meatball subs there were complaints from the peanut gallery. Apparently store bought meatballs are no match for the fabulous meaty balls I make myself. So even though my last attempt at meatballs turned into meat crumbles, I armed myself for another attempt. After last time I knew I had to master the art of the stovetop meatballs.

I switched it up a little this time just in case the peanut gallery held onto the taste of the last sub and decided to transfer it to the current one. So instead of classic Italian, I decided on a Mexican meatball sub. The result? Rave reviews. Second helpings. Thoughts of the last meatball sub banished from memory. The moral of this story? When you spoil someone with homemade, its hard to go back to freezer aisle.

Mexican Meatball Sub

1/2 pkg of taco seasonings
3/4 lb ground beef
1 Tbsp bread crumbs
1 Tbsp oil
1 can crushed tomatoes
hot dog buns

1) Combine 1/2 Tbsp taco seasonings, beef and bread crumbs and shape into 12 balls
2) Heat oil over medium high heat and brown meatballs.
3) Stir in tomatoes and remaining seasoning. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally 5 minutes.
4) Put meatballs on buns and top with sauce.