Monday, April 26, 2010

Jalapeno Raspberry Meatball Sub

Raspberry Chipotle Sauce

• 1 tablespoon olive oil
• 3 large jalapeno peppers, seeded and diced very finely
• 1 cloves garlic, minced
• 2 Tablespoons BBQ sauce (I started there and added more as I went)
• 1 container fresh raspberries
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/3 cup brown sugar
• 1/4 teaspoon cayenne pepper (to taste)

***optional: a few dashes of liquid smoke

1. Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and bbq sauce; cook for 2 more minutes. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the lemon juice, salt, brown sugar, and cayenne. Mix well. Simmer until thickened.


• 1 pound ground beef
• 3/4 cup crushed rice crispies
• 2 teaspoons dried Italian seasoning
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• 1 egg, beaten
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon BBQ sauce
• salt and pepper to taste
1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a medium bowl, gently mix by hand all the ingredients. Shape into 12 large meatballs, and place in a baking dish.

3. Bake for 15 to 20 minutes in the preheated oven, or until cooked through.

Toast your rolls. Slather each side with cream cheese. Assemble your sandwich starting with a little raspberry sauce, three meatballs, then more raspberry sauce. Yeilds four sub sandwiches.

It turned out really well. I can't wait for the next challenge!


Rob and Lori said...

That actually looks good. Bravo.

Kaylene Wells said...

That was seriously soooo good. Amazing.

Anonymous said...

Everytime I go to the blog I want another one

Scott and Karin said...

That looks DELICIOUS!

Mom said...

We made them for dinner and everyone really liked them. One or two said they would be even better without the seeds :) Even Emily ate hers!!