Tag Archives: Barbecue

BBQ Bacon Ranch Meatball Subs

Frozen meatballs are always a staple in my freezer for easy & quick last-minute dinner or appetizer ideas.  However, most of my friends and family get stuck in the rut of only using them for Italian flavored meals, which is great, but let’s change it up just a bit!

Awhile back when trying to think creatively, something struck me when my 6-year-old son asked for BBQ (we do live in Texas and a giant smoker owns our back porch) for dinner.  Well, I hadn’t made my weekly grocery run yet but I did have meatballs in the freezer, a slow-cooker and a few jars of barbecue sauce in the pantry…change my thinking and the standard marinara sopped hoagie was about to receive a southern twist!  After a few ingredients were added and the smells were filtering through my house (did you see there’s bacon too??), I just KNEW I had a winner on my hands!  Boy did I ever!

*You can leave the bacon in strips or chopped.  Ill often do simple crispy strips for my husband and I, but the chopped is easy for lil mouths.

*I also go back and forth with sliced cheese or shredded…sliced is gooey’er but shredded works in a pinch!  I still say cheddar is best here!

*If you’d like this as more of an appetizer you can make them into sliders or just pour onto a serving dish, sprinkle with bacon, cheese and green onions.  Keep toothpicks & cocktail napkins handy!

 

The Starting Lineup

  • 1 package frozen fully cooked home-style meatballs 
  • 2 jars of your favorite barbecue sauce
  • 1 packet Hidden Valley Ranch seasoning packet
  • 1 onion, rough chop
  • 1 package bacon, rough chopped and cooked
  • Sliced or shredded cheese (i.e. Cheddar, Jack, Colby)
  • Sub/hoagie rolls, lightly toasted

BBQRanchMeatball1.jpeg

Simple, simple, simple!  First, lightly spray your slow cooker with a non-stick spray and then add in the chopped onions.  Next, add in the frozen meatballs, sprinkle on the ranch dressing dry mix and pour the bbq sauce over top.  Toss to coat.  Cover and set on low for 4-6 hours.  Yep, you’re done until it’s time to assemble the subs!

Fast forward to dinner time…….this is how I serve ours:

I preheat my broiler and line a baking sheet with foil.  I first halve the hoagie buns lengthwise and give a light toast under the broiler (watch veryyyyy carefully as it goes quick!).  Then, buns still on baking sheet, I scoop on about 4-5 of the meatballs along with extra bbq sauce onto the toasted rolls from the slow cooker.  Finally, top with the crunchy cooked bacon and then copious amounts of cheese.  Place back under the broiler until the cheese is melted and bubbly…enjoy!!

BBQMeatballSub4

BBQ Pulled Pork Enchiladas

Being creative has its perks!  Like when you can’t decide between spicy Mexican food or a warm bbq sandwich for dinner..decisions, decisions!

Now one my think this sounds crazy, but it’s oh so not!  The slightly spicy pulled-pork mimics south of the border carnitas and instead of the flavor of a cornbread side, you’re replacing it with corn tortillas.  Finally, the marriage of enchilada sauce with a slightly tangy and spicy bbq sauce is a winner!  Hell, I know in the near future I’ll be re-concocting this sauce for some barbecue sandwiches!  It has a great flavor that I know no one will be able to pinpoint..unless they read this of course. 😉

*You can use left over pulled pork or even shredded chicken if so inclined. 

*I prefer a thinner, spicy and tangy BBQ sauce here.  Leave the Sweet Baby Rays for your ribs, as these enchiladas need a bit of a kick..NOT sweetness.  My opinion..but believe me!

*When I was planning on preparing  this meal, I knew that I had a busy weekend ahead.  So on Saturday, before we ventured out for a full day of baseball, I slowcooked the pork.  When returning home that evening, I shredded it and placed the meat and the juices in an airtight container in the refridgerator.  The next day for dinner, I simply had to assemble and bake the enchiladas (as pork was cooked) and it took less than an hour to hit the dinner table!

*If you’re not into making your own pulled pork, you can pick up a tub from your favorite restaurant.

The Starting Lineup

Simple Pulled Pork (Slowcooker)

  • 3lb Pork butt/shoulder
  • 1 yellow onion, quartered
  • 1 cup barbecue sauce (your choice)
  • 1 Tbsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 rounded tsp of chicken bullion 
  • 1/2 tsp cayenne pepper

Enchiladas 

  • Corn tortillas
  • Pulled Pork (cooked)
  • 1 red onion, chopped (3/4 for filling/1/4 for garnish)
  • 1 can green chiles
  • 1 tsp cumin
  • 1/2 tsp smoked paprika 
  • 1 can enchilada sauce
  • 3/4 cup bbq sauce (I prefer a thinner, spicy one..not too sweet here folks!)
  • 2-3 cups Mexican-blend cheese
  • 2 Tbsp vegetable oil

Garnish (Optional)

  • Red onion, chopped
  • Jalapeños, thinly sliced
  • Cilantro
  • Sour cream 

Alright!  Now, again, you can pre-cook the pulled pork the day before (like I did) so that this is an easy, quickly assembled homemade dinner OR you can just as easily start the slow cooked pork on a Sunday morning and have this on the table by dinner time no problem!

So either way you choose, you’ll always start with the pulled pork..and its simple!  In your non-stick sprayed crockpot, place in the quartered onions followed by that pork butt!  Next, add all of the seasonings and the cup of bbq sauce.  Cover and cook on low for 8 hours! (*Once finished, continue on to assemble the enchiladas OR shred and store in an airtight container, remember to ladle in a bit of those juices too!

Enchilada time!!

Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick spray.

In a large pan over medium heat, add in the vege oil.  Follow that with the 3/4 cup of chopped red onions, green chiles, cumin and smoked paprika.  Saute for 3-5 minutes.  Then in goes the cooked and shredded pulled pork, cook till mixed throughly together.

Meanwhile, in a medium bowl, whisk together the can of enchilada sauce and the bbq sauce.  Make sure to taste as you can add more BBQ sauce if desired..I think I did add a bit more?? Haha. 

Warm the corn tortillas (in a tortilla warmer OR on a plate with a damp paper towel over top for a few seconds.)
One by one, spoon a good amount of the spiced pulled pork onto the middle of each tortilla and roll up.  Place seam side down into your baking dish.  Repeat until full.  *One or two may slightly crack..dont you worry!  They’ll be covered by sauce and cheese and will taste the EXACT same..no one will be the wiser! 😉

Pour the BBQ enchilada sauce evenly over the filled tortillas and top with all that glorious cheese!

 

Place (uncovered) in the oven for 25 minutes, or until cheese is melted and edges are browned.  Remove and let sit for a few minutes as the cheese will be molten hot!!

Serve up with the garnishes of your choice and unlike the normal Mexican cerveza you’d enjoy with enchiladas..we’re actually tasting BBQ flavors here!  So we like ours with a cold good ol Texas beer and a shot of bourbon!  Enjoy!!  

YUMMMMMMMM……..

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