Mexican Meatball Subs

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  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. 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.
  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 avocado, cheese and/or scallions, if desired.