Mexican Meatball Sub
January 2, 2012
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
- 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!
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