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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Mexican Meatball Subs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions