Last night I made "Mexican Meatball Sub Sandwiches", & they were FABULOUS!!
I used MexicoKaren's "Mexican Meatball" recipe from the DC summer newsletter with a few changes (no broth, using ground turkey instead of meat, McCormick's Monterey Grilled Chicken Seasoning instead of stock granules, & baking the meatballs in the oven). Piled the meatballs on toasted Italian bread, added a light drizzle of medium-heat canned salsa & some shredded sharp cheddar, & ran under the broiler until ooey-gooey good. Topped with some nice baby lettuce from the farmers market.
An additional plus? I had enough baked meatballs left over to pop into the freezer & enjoy for another meal.