Torta De Albondigas

(from Zina D’s recipe box)

Mexican Meatball Sub

Source: BNB (from RecipeThing user BearNakedBaker)

Prep time: 15 minutes
Cook time: 15 minutes
Serves 4 people

Categories: sandwich

Ingredients

  • 1 8 ounce package shredded coleslaw mix
  • 1/4 cup snipped fresh cilantro
  • 3 tablespoon mayonnaise
  • 2 canned chipotle chile peppers in adobo sauce, finely chopped*
  • 1 tablespoon lime juice
  • 1 teaspoon adobo sauce from canned chipotle chile peppers in adobo sauce
  • ⅛ teaspoon salt
  • 8 ounce ground chicken or turkey
  • 8 ounce ground pork
  • 1/4 cup finely chopped onion
  • 1 tablespoon minced garlic
  • 1 teaspoon cumin seed, crushed
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 4 French-style rolls or hoagie buns, split and toasted
  • 4 1-ounce slices Monterey Jack cheese with jalapeño chile peppers
  • 1 avocado, halved, seeded, peeled, and thinly sliced

Directions

  1. In a medium bowl stir together cabbage, cilantro, mayonnaise, chipotle chile peppers, lime juice, adobo sauce, and salt; set aside.

  2. In a large mixing bowl combine the chicken, pork, onion, garlic, cumin seed, and 1 teaspoon salt. Mix until combined. Form mixture into 1-inch meatballs. In a large nonstick skillet heat olive oil over medium heat. Add meatballs and cook until browned and cooked through, turning occasionally.

  3. Place rolls on a baking sheet; top with cheese and melt under broiler. Arrange meatballs on bottom halves of rolls. Top with coleslaw mixture and avocado; add roll tops.

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