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BBQ Meatball Hoagie with Melted Cheddar Cheese
Created by: Howcan Team
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup BBQ sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 4 hoagie rolls
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 375°F.
- In a large bowl, combine 1 pound of ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1/4 cup BBQ sauce, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste. Mix until well combined.
- Shape the meat mixture into meatballs and place them on a baking sheet lined with parchment paper. Bake for 20 minutes or until the meatballs are cooked through.
- While the meatballs are baking, slice the hoagie rolls in half and place them on a baking sheet. Sprinkle each roll with 1/4 cup of shredded cheddar cheese.
- Once the meatballs are cooked, place 4 meatballs in each hoagie roll. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove the hoagies from the oven and sprinkle with chopped fresh parsley. Serve hot and enjoy!
The BBQ Meatball Hoagie with melted cheddar cheese is a mouthwatering creation that combines the smoky flavors of barbecue with the gooey goodness of cheddar. This delectable dish has a rich history, with roots in the southern United States where barbecue reigns supreme. Renowned chefs and pitmasters have put their own spin on this classic, adding their signature sauces and seasonings to elevate the flavors. The key to a perfect BBQ Meatball Hoagie lies in the quality of the meatballs and the richness of the barbecue sauce. Today, the best versions of this dish can be found in BBQ joints and diners across the South, where it's a beloved comfort food staple. Whether it's served on a toasted hoagie roll or paired with a side of crispy fries, the BBQ Meatball Hoagie with melted cheddar cheese is a must-try for any food enthusiast.
40 min
4
550 calories
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