Mexican Meatball Subs

By chelyc13

Calories 499
Fat 22g
Saturated 7g
Cholesterol 127mg
Sodium 794mg
Carbohydrate 43g
Fiber 5g
Protein 31g

Ingredients

• 1 lb 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
• 3 cloves garlic; 1 minced, 2 smashed
• 3 teas ancho chili powder
• 2 teas ground cumin
• Kosher salt
• 1 tblsp extra virgin olive oil
• 2 cups canned fire roasted diced tomatoes
• 4 crusty sub rolls, halved and split open
• crumbled mexican cheese, for garnish

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350. Mix the meat, tortilla chips, egg, chopped cilantro, 1/4 cup scallions, minced garlic, 1 teas chili powder, 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 smashed garlic and the remaining2 teas chili powder and 1 teas cumin; cook for 1 to 2 minutes. Add teh 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.

3. 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 cheese, if desired.