Mexican Meatball Subs
These are called subs, but really they are just a bowl full of yummy goodness. Shallow bowls are a must as you end up cutting up the sub to eat it ... an uncut hollowed out kaiser bun might work really well if you wanted to make a mexican bread bowl.
Ingredients
Ingredients
1 pound ground meat mix (I used ground beef and chorizo sausage - casings removed)
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
6 cloves garlic; 3 minced, 3 smashed
3 teaspoons ancho chili powder
2 teaspoons ground cumin
Kosher salt
2 tablespoon extra virgin olive oil
2 cups canned fire-roasted diced tomatoes
4 crusty sub rolls, halved and split open
Diced avocado, crumbled Mexican cheese, sour cream and queso, for garnish
Directions
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. Roll into 16 small meatballs.
Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs and lightly brown, turning as needed, about 5 minutes. Add the smashed garlic and the remaining 2 teaspoons chili powder and 1 teaspoon cumin; cook for 1 to 2 minutes. Add the tomatoes, cilantro sprigs and 1 cup 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.
About 5 minutes before the meatballs are done, preheat the oven to 350F and toast the rolls in the oven. Place 2 roll halves in each of 4 shallow bowls and top with 4 meatballs. Drizzle with sauce. Top with avocado, cheese, sour cream, queso and/or scallions, if desired.
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
6 cloves garlic; 3 minced, 3 smashed
3 teaspoons ancho chili powder
2 teaspoons ground cumin
Kosher salt
2 tablespoon extra virgin olive oil
2 cups canned fire-roasted diced tomatoes
4 crusty sub rolls, halved and split open
Diced avocado, crumbled Mexican cheese, sour cream and queso, for garnish
Directions
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. Roll into 16 small meatballs.
Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs and lightly brown, turning as needed, about 5 minutes. Add the smashed garlic and the remaining 2 teaspoons chili powder and 1 teaspoon cumin; cook for 1 to 2 minutes. Add the tomatoes, cilantro sprigs and 1 cup 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.
About 5 minutes before the meatballs are done, preheat the oven to 350F and toast the rolls in the oven. Place 2 roll halves in each of 4 shallow bowls and top with 4 meatballs. Drizzle with sauce. Top with avocado, cheese, sour cream, queso and/or scallions, if desired.
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