Mexican Meatball Subs Recipe

Name: Mexican Meatball Subs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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)

Servings: persons

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.
2
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.
3
Roll into 16 small meatballs.
4
Heat the olive oil in a nonstick skillet over medium heat.
5
Add the meatballs and lightly brown, turning as needed, about 5 minutes.
6
Add the smashed garlic and the remaining 2 teaspoons chili powder and 1 teaspoon cumin; cook for 1 to 2 minutes.
7
Add the tomatoes, cilantro sprigs and 1 1/2 cups water and season with salt.
8
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.
9
About 5 minutes before the meatballs are done, toast the rolls in the oven.
10
Place 2 roll halves in each of 4 shallow bowls and top with 4 meatballs.
11
Drizzle with sauce, then pour the remaining sauce into the bowls.
12
Top with avocado, cheese and/or scallions, if desired.
13
Per serving: Calories 499; Fat 22 g (Saturated 7 g); Cholesterol 127 mg; Sodium 794 mg; Carbohydrate 43 g; Fiber 5 g; Protein 31 g
14
Photograph by Antonis Achilleos

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Mexican Meatball Subs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Meatball Subs

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