Smoked Meatball Subs

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 499, total fat 22 G., saturated fats 7 G., proteins 31 G., carbohydrates 43 G., fiber 5 G., cholesterol 127 mg, sodium 794 mg, sugar 1 G.

One of the most important spices in Mexican cuisine is ancho chili. This dried, ripened poblano chili, ground into a powder, imparts a smoky flavor and is used to create rich sauces, stews, and soups. Add this chili to meatballs and sauces for hearty sub sandwiches.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g mixed minced meat (beef, pork, veal)
1/4 cup crushed tortilla chips
1 large egg, beaten
1/4 cup chopped fresh cilantro + 3 sprigs
1/4 cup finely chopped green onions, plus extra for serving (optional)
3 cloves of garlic; 1 minced, 2 crushed
3 teaspoons ground ancho pepper
2 tsp ground cumin
1 tbsp extra-virgin olive oil
2 cups canned fire-roasted tomatoes
4 sub sandwich buns, cut in half and opened
Diced avocado and crumbled Mexican cheese, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, meatballs, sandwich buns, fried tomatoes, green onions, cilantro, breadcrumbs, ancho pepper, cumin, Avocado

Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a bowl, combine the ground beef, tortilla chips, egg, chopped cilantro, 1/4 cup green onion, minced garlic, 1 teaspoon anchovy, 1/4 teaspoon cumin, and salt to taste. Form into 16 small meatballs.

Heat olive oil in a nonstick skillet over medium heat. Add the meatballs and cook gently, turning as needed, for about 5 minutes. Add the crushed garlic and the remaining 2 teaspoons ancho and 1 teaspoon cumin; cook for 1-2 minutes. Add the tomatoes, cilantro sprigs, 1 1/2 cups water, and season with salt. Bring to a boil, then cover, reduce heat to low, and simmer until the sauce thickens and the meatballs are tender, about 15 minutes.
About 5 minutes before the meatballs are done, toast the buns in the oven. Place 2 bun halves in each of 4 shallow bowls and top with 4 meatballs. Drizzle with sauce, then pour the remaining sauce into the bowls. Top with avocado and sprinkle with cheese and/or green onions.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Dinner / Main courses / Meat / Fast food / Sandwiches / / Food Network - recipes / Tex-Mex