Mexican Meatball Sub

Mexican Meatball Sub

Parish Cafe
has been a staple in Boston since 1992. I went to the original location on Boylston a while back, but now I live near the Mass ave./Tremont location and my roommates and I will pop in occasionally when we are indecisive about dinner. Recently I tried the Mexican Meatball sub there and while the sandwich tasted awesome, it was way different than what I was expecting. It was more like a French dip with consume, when I was thinking like an Italian meatball sub, but with some Mexican spices. This was weighing on my brain for a few days after eating the sandwich, until I finally decided to make my own version just the way I wanted.

Some tortilla chips add a different dimension to these meatballs.

For me, it’s important to keep meatballs simple. Meat, garlic, an herb, breading, cheese and egg. If you follow this simple formula and don’t skimp on the garlic, you can make any type of meatball you want!

My favorite way to cook meatballs is to broil them on both sides in a pan, then braise them in a sauce.

I wasnt sure how the avocado would go with this, but it came out fantastic! Crisp bread, creamy avocado, juicy meatballs.

Mexican Meatball Sub

Everyone’s favorite Italian meatball sandwich made over with Mexican flavors.
Prep Time25 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 45 minutes
Servings: 4 sandwiches


  • 2 big handfuls tortilla chips
  • 3 slices toast
  • 5 cloves garlic
  • 5 sprigs cilantro
  • 1 heaping spoonful sour cream
  • 1 large splash milk
  • 1 pound ground pork
  • 1 pound ground turkey
  • 1 pound ground beef
  • 1 egg
  • 1/4 cup chipotle puree
  • 1 cup crumbled cotija
  • 1/4 Cup Chipotle Puree the rest of the can
  • 28 ounces canned diced tomato
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1 tablespoon honey
  • 2 teaspoons cumin
  • 1 splash red vinegar
  • rolls
  • cheddar
  • cilantro
  • avocado


  • Put the chips, toast, garlic, sour cream, and milk in food processor and blend to a smooth paste. Add more milk if you need to loosen it up a little.
  • Mix in the meats and cheese and mix well. Form meatballs. Broil for 7 minutes a side until browned nice and cooked through.
  • Saute the onion until soft, add the garlic cook 1 minute. Add the chipotle and cook another minute. Add the cumin and stir, then add everything else. Simmer for 30 minutes. Add the broiled meatballs and simmer another half hour.
  • Put the meatballs and some sauce on a nice sandwich roll and top with cheddar. Broil to crisp the bread and melt the cheese. Tuck some sliced avocado and cilantro into the sandwich and dig in!


  1. Great f-ing recipe. Just made it for din-din tonight. One notable tweak I made was caramelizing 2 tomatillos with the onions.

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