Mexican Meatball Subs

Mexican Meatball Subs
Mexican Meatball Subs

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound meatloaf mix (ground beef, pork and veal)

  • 1/4

    cup finely crushed tortilla chips

  • 1

    large egg, beaten

  • 1/4

    cup chopped fresh cilantro, plus 3 sprigs

  • 1/4

    cup finely chopped scallions, plus more for garnish (optional)

  • 3

    cloves garlic; 1 minced, 2 smashed

  • 3

    teaspoons ancho chili powder

  • 2

    teaspoons ground cumin

  • Kosher salt

  • 1

    tablespoon extra-virgin olive oil

  • 2

    cups canned fire-roasted diced tomatoes

  • 4

    crusty sub rolls, halved and split open

  • Diced avocado and crumbled Mexican cheese, for garnish (optional)

Directions

1. Preheat the oven to 350. Mix the meat, tortilla chips, egg, chopped cilantro, 1/4 cup scallions, minced garlic, 1 teaspoon chili power, 1 teaspoon cumin, and salt to taste in a bowl. Roll into 16 small meatballs. 2. Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs and lightly brown, turning as needed, about 5 minutes. 3. Add the smashed garlic and the remaining 2 teaspoons chili powder and 1 teaspoon cumin; cook for 1 to 2 minutes. Add the tomatoes, cilantro sprigs and 1 1/2 cups water and season with salt. Bring to a simmer, then cover, reduce the heat to low and cook until the sauce thickens and the meatballs are tender, about 15 minutes. 4. About 5 minutes before the meatballs are done, toast the rolls in the oven. Place 2 roll halves in each of 4 shallow bowls and top with 4 meatballs. Drizzle with sauce, then pour the remaining sauce into the bowls. Top with avocado, cheese and/or scallions, if desired.

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