Mexican Meatball Subs

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

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Mom's Spaghetti and Meatballs

Pork Meatballs