Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 white onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 15 ounce can whole peeled tomatoes
  • 1 15 ounce can tomato sauce
  • 2 tablespoons El Yucateco® Red Chile Habanero Hot Sauce (or more to taste)
  • 2 tablespoons dried basil
  • Salt and pepper to taste
  • 1 small white onion (minced)
  • 3 cloves garlic (minced)
  • 2 pounds ground beef (or a bit more for larger meatballs)
  • 1 egg (beaten)
  • ½ cup panko
  • 1 cup shredded Parmesan cheese
  • 3 tablespoons dried basil
  • 2-3 tablespoons El Yucateco® Red Chile Habanero Hot Sauce
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • French rolls or hoagie rolls (extra grated Parmesan cheese and more El Yucateco® Red Chile Habanero Hot Sauce.)

Instruction

  • Get your sauce going first by heating a sauce pan to medium and adding olive oil. Add the onion and cook about 4 minutes to soften, then add garlic and stir. Cook another minute until you can smell the garlic. Mmmm.
  • Add whole tomatoes, tomato sauce, El Yucateco® Red Chile Habanero Hot Sauce, basil, and salt and pepper to your preference. Stir it up!
  • Bring the whole thing to a quick boil, then reduce the heat and let it simmer at least 30 minutes. An hour is better to let the flavors mingle.
  • Next, get your meatballs going by adding the minced onion, minced garlic, ground beef, egg, panko, Parmesan cheese, dried basil and El Yucateco® Red Chile Habanero Hot Sauce to a large mixing bowl. Add salt and pepper to taste.
  • Hand mix the seasoned meat, but do not overmix, or the meatballs can become mealy. Form them into 18 meatballs.
  • Heat a large pan to medium heat and add olive oil. Add meatballs and cook a couple minutes per side to brown them up. Pour the red sauce over them and let the whole thing simmer about 20-30 minutes to cook through.
  • Serve the meatballs onto hoagie or sub rolls. Top with extra Parmesan cheese and habanero hot sauce. Enjoy!