Chili Meatball Subs

• 1 lb lean ground beef
• 1 small onion, diced
• 1 small carrot, grated
• 1 teaspoon chili powder
• 12 teaspoon ground cumin
• 1 pinch each salt and pepper
• 1 (540 ml) can stewed tomatoes or 1 (540 ml) canchunky tomatoes
• 13 cup smokey barbecue sauce (such as chipotle)
• 4 hot dog buns (whole-grain or whole-wheat, about 6-inches long) or 1 small submarine bun (whole-grain or whole-wheat, about 6-inches long)
• 12 cup shredded cheese (cheddar or mozzarella)

1. In a bowl, combine beef, onion, carrot, chili powder, cumin, salt and pepper.
2. Divide evenly into 12 portions; roll into meatballs.
3. Flatten balls slightly.
4. Heat a large skillet over medium heat; cook meatballs until browned, about 2 minutes per side.
5. In a bowl, combine tomatoes and barbecue sauce, crushing tomatoes slightly with a fork for smoother sauce; add to meatballs.
6. Bring to a boil, stirring gently; reduce heat and simmer, stirring often and turning meatballs until thermometer inserted into several meatballs register 160F, 6-8 minutes.
7. Remove meatballs to plate.
8. Bring sauce to a boil to reduce and thicken, about 2 minutes.
9. Split and toast buns.
10. Place meatballs on each bun.
11. Spoon sauce over top and sprinkle with cheese.
12. makes 4 servings.

lean ground beef, onion, carrot, chili powder, ground cumin, salt, barbecue sauce, hot dog buns, shredded cheese

Taken from www.food.com/recipe/chili-meatball-subs-415592 (may not work)