Mexican Meatball Sub
January 2, 2012







Mexican Meatball Sub
- Meatballs
- 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
- 1/2 Cup Chipotle Puree
- 1 Cup Crumbled Cotija
- Sauce
- 1/2 Cup Chipotle Puree (the other half 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
- Sandwich
- Rolls
- Cheddar
- Cilantro
- Avocado
Instructions
Meatballs
- 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.
Sauce
- 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.
Sandwich
- 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!