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!