MEATBALLS:

1 lb. ground beef
1 lb. ground pork
1/2 cup bread crumbs (plain or flavored - I used Parmesan cheese bread crumbs)
1/4 cup minced yellow onion
1 to 2 tsp. finely chopped fresh parsley
3 to 4 leaves fresh basil (chiffonade style)
1/8 to 1/4 tsp. crushed red pepper flakes
1 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. garlic powder

Preheat oven to 425°F.

In a medium-sized mixing bowl, mix ground beef, ground pork, bread crumbs, onion, parsley, basil, red pepper flakes, Italian seasoning, salt and garlic powder by hand, ensuring even distribution of the ingredients. Roll into 1-inch meatballs (that’s how I made them... you could make smaller meatballs).

Place on draining rack that is set on top of a baking sheet to catch drips and keep meatballs from stewing.

Bake at 425°F for 22 to 30 minutes or until internal temp of largest meatball reads 165°F (reduce baking time for smaller meatballs by 5 to 10 minutes or until internal temp is 165°F).

While Meatballs are baking, prepare Buffalo Sauce.

BUFFALO SAUCE:

3 tbsp. FRANK'S® RedHot hot sauce
3 tbsp. unsalted butter
1 tbsp. vinegar
1 1/2 tsp. brown sugar

Place FRANK'S® RedHot hot sauce, butter, vinegar and brown sugar in a microwave-safe bowl. Microwave for 1 1/2 to 2 1/2 minutes (depending on your microwave) until butter is melted. Mix sauce with a spoon taking care to insert spoon slowly into sauce as the sauce might bubble up a bit.

TO ASSEMBLE THE POBOYS:

poboy buns, toasted
sliced tomatoes
lettuce
ranch dressing (I prefer buttermilk ranch)

Cut 1-inch meatballs in half (If you made meatballs smaller skip this step). Toss meatballs in Buffalo Sauce. Place meatballs on toasted bottom Poboy bun. Drizzle with Ranch dressing. Top meatballs with lettuce, tomato and with top bun.

Submitted by: Jonnie G.