Create a new family favorite with Rosalind Boyd’s savory meatball sandwich recipe. The Indianapolis resident won first-place honors at this year’s Indiana State Fair in the Hidden Valley Ranch Fresh Taste for the Family contest with this entree.

Fiesta Ranch Meatball Boats

(Serves 6)

1 package Hidden Valley Ranch Fiesta Ranch mix

1 pound (80 percent lean) ground beef

1 1/4 cups sour cream

1 package dry onion soup mix

1/2 cup Hidden Valley Ranch Fiesta Ranch salad dressing, divided

1/2 cup barbecue sauce, any kind

6 medium wheat sub buns

6 pepper-jack cheese slices

Lettuce, shredded for garnish (small amount)

3 tablespoons Parmesan cheese

1. Preheat oven to 375 degrees. Gently combine Fiesta Ranch mix, ground beef, sour cream and onion soup mix by hand in a medium bowl. Form 2-inch meatballs from the meat mixture. Bake in a pan with sides for 14 minutes or until thoroughly cooked.

2. Combine 1/4 cup Fiesta Ranch salad dressing and 1/2 cup barbecue sauce; pour over meatballs.

3. Hollow out centers of sub buns. Line buns with one slice pepper-jack cheese each. Sprinkle shredded lettuce atop cheese. Place meatballs atop lettuce; sprinkle with Parmesan cheese and drizzle with a little more Fiesta Ranch dressing.