Tex-Mex Meatball Subs
I’m giving a Tex-Mex spin on a classic Italian-American dish that we all know and love. If you’ve ever been to any old school pizza parlor, then chances are you’ve probably had your fair share of meatball subs. Perhaps, you’ve made them at home countless of times? Chewy bread filled with meatballs, marinara sauce and lots of mozzarella cheese—what’s not to love about that? Absolutely nothing.
Although I’m a big fan of the classic, I wanted to take things a step further and make these Tex-Mex Meatball Subs. Why? Because it just seemed like the right thing to do. These crusty rolls are filled with taco-spiced meatballs and pepper jack cheese, and then topped with a spicy slaw, avocado, cotija cheese, pickled jalapeños and a spicy crema. It’s a recipe you never knew you needed but won’t be able to live without. Did I mention they come together quickly and without much fuss? That’s what makes them so great, aside from their taste of course.
Tex-Mex Meatball Subs
Equipment
- Mixing bowl
- Baking sheet
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup Panko breadcrumbs
- 1 large egg
- 1/2 small yellow onion finely diced
- 1 garlic clove minced
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1 tablespoon fresh lime juice
- 1 to 2 tablespoons chipotle pepper in adobe sauce
- 16 ounces shredded coleslaw mix
- 1/2 cup fresh cilantro
- 6 rolls
- 6 slices Pepper Jack cheese
- 2 avocados pitted and sliced
- 1/4 cup crumbled cotija cheese
- 1/2 cup pickled jalapeños drained
Instructions
- Preheat oven to 375°F. Line a baking sheet with foil, grease with cooking spray and set aside.
- In a large bowl, combine the ground beef, pork, breadcrumbs, egg, onion, garlic, salt, pepper and spices until evenly incorporated. Using a small cookie scoop portion out the mixture and shape into small meatballs. Place on the prepared baking sheet in rows. Bake until golden brown and fully cooked through, about 20 to 25 minutes, flipping them over halfway through cooking time for even browning.
- In a small bowl, whisk together the mayo, crema, lime juice, adobe sauce and a pinch salt and pepper until evenly combined. Set aside.
- In a large bowl, toss together the coleslaw mix, cilantro and half of the spicy sauce until combined. Cover with plastic wrap and chill until ready to use.
- Once the meatballs are done, remove the pan from the oven and set aside. Split open the rolls and place on a baking sheet. Lay a slice of cheese onto each split roll and toast under the broiler until golden brown and the cheese has melted. Fill each sandwich with about 3 or 4 meatballs. Top each with slaw, sliced avocado, pickled jalapeños, cotija cheese and the remaining spicy sauce. Serve immediately and enjoy!
