Alfredo Meatball Subs

This Alfredo sauce is delicious and could easily be used as a pasta sauce!

Meatballs

1 lb. ground beef
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Italian seasoning
1/4 tsp. pepper
3/4 c. panko breadcrumbs
1/2 c. parmesan cheese
1 large egg
1 Tbs. olive oil

Alfredo Sauce

1/2 c. butter
1 1/2 c. heavy whipping cream
2 tsp. minced garlic
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. parmesan cheese

Hoagie buns

For the Meatballs:

1.  In a large bowl, mix together all of the meatball ingredients.

2.  Using about 1 Tbs. of the meat mixture at a time, form into small meatballs.

3.  Heat 1-2 Tbs. oil in a large skillet over medium-high heat.  Brown the meatballs on all sides, then remove them to a plate.  Reduce the heat to low and continue with the Alfredo sauce.

For the Alfredo Sauce:

1.  Using the same skillet you cooked the meatballs in, add the butter and let it start to melt add the minced garlic and cook 1 minute.

2.  Stir in the cream, Italian seasoning, salt, & pepper.

3.  Add the meatballs back to the skillet with the cream sauce and cook for 5-10 minutes, covered, until the meatballs are cooked through.

4.  While the meatballs are cooking, cut the hoagie buns in half, butter, and toast under the broiler 2-3 minutes.

5.  When meatballs are done, stir in the parmesan cheese and gently stir to combine.  Serve the meatballs on the buns.

Smothered Sweet Pork Burrito

Shredded Pork

 2 1/2 lbs. pork roast 
2 tsp. liquid smoke
1/2 c. water
1/2 c. brown sugar
30 oz. green enchilada sauce
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
15 oz. can black beans (or make your own instant pot black beans)
1/2 c. fresh cilantro, chopped
8 oz. monterey jack cheese, shredded
Cilantro lime rice - recipe below
8 large flour tortillas

1.  Place the pork roast in a crock pot.  Pour water and liquid smoke on top.  Cook until the pork easily shreds, 4-5 hours on low or 6-8 hours on high.

2.  Prepare the cilantro lime rice (this can be made 30 minutes before you assemble the burritos, or make ahead of time and store in the fridge until you're ready to assemble.)

Cilantro Lime Rice

1 c. rice
2 c. chicken broth
3/4 tsp. salt
1/4 tsp. pepper
juice and zest from 1 lime
2 Tbs. fresh cilantro, chopped
1/4 tsp. cumin

Place all ingredients into a saucepan.  Bring to a boil.  Reduce heat to low, cover and cook for 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. 

3.  Remove the pork from the crock pot and shred, discarding pieces of fat.  Spoon a few Tbs. of the liquid onto the pork and toss it around.  

4.  In a large bowl, mix the shredded pork, brown sugar, 1/2 c. enchilada sauce, chili powder, salt, & pepper.  Add the beans, rice, & cilantro and toss to combine.

5.  Spoon some of the enchilada sauce into the bottom of a 9"x13" pan.

6.  Fill each tortilla with about 1/2 c. meat mixture and some shredded cheese.  Roll up and place seam side down in pan.  Pour the remaining enchilada sauce over them and sprinkle with cheese.

7.  Bake at 350 degrees for 20-30 minutes until heated through and the top is bubbly and starting to brown.  

Serve with sour cream, avocados, & fresh salsa on a bed of shredded lettuce.