Roasted Chile Meatball Hero
Food and Drink

Reprinted with permission from “Chiles and Smoke: BBQ, Grilling, and Other Fire Friendly Recipes with Spice and Flavor” by Brad Prose, ©2021 Quarto Publishing Group USA Inc; Photos: ©2023 Chiles and Smoke LLC

Roasted Chile Meatball Hero

Serves: 4

1 batch of Smoked Chorizo Meatballs

¼ cup cotija cheese or freshly grated Parmesan cheese

1 pound shredded Oaxaca cheese, or Monterey Jack

4 hoagie rolls, or individual-sized Italian-style rolls

Pickled Jalapeños

Preheat the grill or oven to 450°F.

Make sure the meatballs and sauce are warmed all the way through. Heat them up in a pot or skillet over medium heat, if needed.

Slice the rolls down the middle but not all the way through. Open them up and place on a baking sheet. Spoon about 1/2 cup of the sauce onto the inside of each roll. Layer 4–5 meatballs into the roll and top with the salty cotija cheese, then the Oaxaca cheese.

Bake the meatball heroes for 6–8 minutes or until the bread is toasty. Remove from the grill or oven and with Pickled Jalapeños, if desired. Serve immediately. Bite with caution—those heroes are hot!