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Miss in the Kitchen- Barbecue Meatball Subs

by Wyoming Livestock Roundup

Barbecue Meatball Subs have become the new favorite sandwich around our place. The barbecue sauce coats the meatballs, and the smoked Gouda will have your taste buds begging for more.  It’s ideal in my book, because I can feed all five of us with one pound of ground beef, and they are so quick to put together.  I love cooking meatballs in the oven instead of frying them.  It is less of a mess, and I can do something else while they bake.


1 pound lean ground beef

1 egg, beaten

1/4 cup cracker or bread crumbs

2 tablespoons barbecue sauce

2 teaspoons roast beef seasoning or steak seasoning

1 teaspoon salt

1/2 teaspoon pepper

2 cups barbecue sauce

6 hoagie buns

3 tablespoons butter, softened

2 cups Wisconsin Smoked Gouda, shredded

Preheat oven to 375 degrees.

In a large mixing bowl, add ground beef, egg, cracker crumbs, barbecue sauce and seasonings. Mix together using your hands or a wooden spoon just until combined.  Form into balls.  I like to use my small cookie scoop. It helps keep them about the same size.  Place on a foil lined baking sheet about an inch apart.

Bake for 20 minutes, or until meatballs are browned. Remove from baking sheet into a large saucepan.

Cover with remaining 2 cups of barbecue sauce and simmer until meatballs are well coated in barbecue sauce, or about 10 minutes.

Meanwhile, spread butter onto each side of hoagie buns and toast slightly.

Layer meatballs onto bottoms of toasted buns and drizzle with extra barbecue sauce from the pan.  Sprinkle each sandwich with cheese and place under broiler until cheese melts.  Place top bun over each sandwich and serve.



I judge the cookie recipes by how long they last in the cookie jar, and let me tell you, these Soft Bake Peanut Butter Cookies with Mini Chocolate Chip Cookies didn’t make it past the second day!  They are loaded with mini chocolate chips, and the chocolate and peanut butter combination makes them my new favorite cookie!


10 tablespoons softened butter

1/2 cup brown sugar

1/2 cup sugar

2 eggs

2 teaspoons vanilla extract

1 cup crunchy peanut butter

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

12 ounces mini semi-sweet chocolate chips

Preheat oven to 375 degrees F.

Add butter to a mixer bowl and beat at low speed about 1 minute. Add brown sugar and sugar and continue to beat at low speed until well combined. Add eggs, vanilla and peanut butter and beat 2 minutes.

Add flour, baking soda and salt. Beat at low speed until combined and then at medium speed for 1 minute. Fold in mini chocolate chips.

Scoop onto a lined or greased cookie sheet about 2 inches apart.

Bake 10 minutes or just until the edges start to brown.

Allow to cool 5 minutes on cookie sheet and then remove to a wire rack to cool completely.



Milisa Armstrong lives on a cattle ranch in Hugo, Okla. where she cooks, writes and raises a family. Visit her blog at for more recipes. 

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