Monday, May 2, 2011

May Recipe: Mexican Meatball Subs


Let me start with a confession - I love Mexican food. In fact, one might say I am obsessed with Mexican food. Someone asks - where should we go for lunch? I say - Mexican. My husband asks - what should we have for dinner? My list of possible answers - tacos, fajitas, enchiladas, nachos or take out Mexican. So since I'm responsible for the May recipe, I have to go south of the border in honor of Cinco de Mayo. As I was searching for the recipe, I did a little reading about the holiday. Cinco de Mayo recognizes the Mexican army's defeat of French forces in the Battle of Puebla on May 5, 1862. It is mainly celebrated as a regional holiday in the state of Puebla in Mexico but has taken on a life of it's own in the United States, where it is viewed as a celebration of Mexican culture. And food of course :)



Instead of standard fare, I wanted to try something a little different. I thought this recipe looked fun, easy and most importantly, delicious! Enjoy!


Ingredients


1 pound ground meat (beef, pork, turkey or any mixture of these)

1/4 cup finely crushed tortilla chips

1 large egg, beaten

1/4 cup fresh cilantro, chopped plus 3 whole sprigs

1/4 cup onion, finely chopped

3 garlic cloves, minced

3 teaspoons ancho chili powder, separated

2 teaspoons ground cumin, separated

Kosher salt

1 tablespoon extra virgin olive oil

2 cups canned fire-roasted diced tomatoes

4 crusty sub rolls, halved

Diced avocado, chopped green onion and crumbled Mexican cheese for garnish


Directions

Preheat the oven to 350. Mix the meat, tortilla chips, egg, chopped cilantro, onion, 1 clove minced garlic, 1 teaspoon chili powder, 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 remaining minced garlic, chili powder and cumin. Cook for 1-2 minutes. Add the tomatoes, the sprigs of cilantro and 1-1/2 cups water and season with salt. Bring to a simmer, then cover and reduce heat to low. Cook until the sauce thickens and the meatballs are tender, about 15 minutes.

About 5 minutes before the meatballs are done, toast the rolls in the oven. Place the rolls in individual bowls and top each with 4 meatballs. Drizzle sauce over the meatballs, then pour the remaining sauce into the bowls so the bread can soak up the sauce. Top with avocado, green onion and Mexican cheese.


Print Friendly and PDF

9 comments:

  1. Diced avocado on Mexican meatballs!? This is going to be heaven on a sandwich. Can't wait!

    ReplyDelete
  2. I am SO excited for this! And I won't even have to pay a shit ton....

    ReplyDelete
  3. Sounds good! The word 'meatball' will sell the hubby, too! :) Can't wait to try it!

    ReplyDelete
  4. Haha Missy I hate it when you pay a shit ton for a meatball. And in this case each person gets four - what a novel idea!!! :)

    ReplyDelete
  5. YES! I'm so excited to make this.

    Would go perfect with a margarita!

    ReplyDelete
  6. I'm making this tomorrow on Mother's day! Margaritas, guacamole and meatballs the whole family will love. what could be better?

    ReplyDelete
  7. I like the sound of this!

    ReplyDelete
  8. I made a double batch of meatballs this weekend (sans sauce). Last night we had homemade vegetable soup with meatballs and I froze the rest so I can pull them out for an easy sub or spaghetti weeknight dinner! LOVE this recipe!

    ReplyDelete