Mexican Meatball Subs

Name: Mexican Meatball Subs
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 teaspoons ancho chili powder; 4 crusty sub rolls, halved and split open; 1 large egg, beaten; 473 milliliters canned fire-roasted diced tomatoes; 59 milliliters chopped fresh cilantro, plus 3 sprigs; 3 cloves garlic; 1 minced, 2 smashed; 2 teaspoons ground cumin; 4 servings Kosher salt; 454 grams meatloaf mix (ground beef, pork and veal); 1 Tbsp extra-virgin olive oil; 59 milliliters finely chopped scallions, plus more for garnish (optional); 59 milliliters finely crushed tortilla chips

The recipe Mexican Meatball Subs is ready in approximately 35 minutes and is definitely an amazing dairy free option for lovers of Mexican food. This recipe makes 4 servings with 476 calories, 32g of protein, and 26g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up ancho chili powder, kosher salt, olive oil, and It works well as a main course.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Tortilla Chips

Minced Garlic

Green Onions

Cilantro

Chili Pepper

Cumin

Meat

Salt

Egg

Equipment you will use

Bowl

Roll into 16 small meatballs.

Ingredients you will need

Meatballs

Roll

Heat the olive oil in a nonstick skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the meatballs and lightly brown, turning as needed, about 5 minutes.

Ingredients you will need

Meatballs

Add the smashed garlic and the remaining 2 teaspoons chili powder and 1 teaspoon cumin; cook for 1 to 2 minutes.

Ingredients you will need

Chili Powder

Garlic

Cumin

Add the tomatoes, cilantro sprigs and 1 1/2 cups water and season with salt. 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.

Ingredients you will need

Meatballs

Cilantro

Tomato

Sauce

Water

Salt

About 5 minutes before the meatballs are done, toast the rolls in the oven.

Ingredients you will need

Meatballs

Roll

Toast

Equipment you will use

Oven

Place 2 roll halves in each of 4 shallow bowls and top with 4 meatballs.

Ingredients you will need

Meatballs

Roll

Equipment you will use

Bowl

Drizzle with sauce, then pour the remaining sauce into the bowls. Top with avocado, cheese and/or scallions, if desired.

Ingredients you will need

Green Onions

Avocado

Cheese

Sauce

Equipment you will use

Bowl

Photograph by Antonis Achilleos

Equipment

Oven

Bowl

Frying Pan

Ingredients

Servings:

3teaspoons

ancho chili powder 4

crusty sub rolls, halved and split open 1large

egg, beaten 473milliliters

canned fire-roasted diced tomatoes 59milliliters

chopped fresh cilantro, plus 3 sprigs 3cloves

garlic; 1 minced, 2 smashed 2teaspoons

ground cumin 4servings

Kosher salt 454grams

meatloaf mix (ground beef, pork and veal)1Tbsp

extra-virgin olive oil 59milliliters

finely chopped scallions, plus more for garnish (optional)59milliliters

finely crushed tortilla chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.