Mexican Meatball Subs

Ingredients

• 3 teaspoons ancho chili powder 
• 4  crusty sub rolls split halved
• 1 large eggs beaten
• 2 cups fire-roasted tomatoes diced canned
• 0.3 cup cilantro leaves fresh chopped
• 3 cloves garlic; 1 minced smashed
• 2 teaspoons ground cumin 
• 4 servings kosher salt 
• 1 pound meat marinade mix (ground beef, pork and veal)
• 1 tablespoon olive oil extra-virgin
• 0.3 cup scallions plus more for garnish finely chopped
• 0.3 cup tortilla chips crushed finely

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat the oven to 35
2. Mix the meat, tortilla chips, egg, chopped cilantro, 1/4 cup scallions, minced garlic, 1 teaspoon chili power, 1 teaspoon cumin, and salt to taste in a bowl.
3. Roll into 16 small meatballs.
4. Heat the olive oil in a nonstick skillet over medium heat.
5. Add the meatballs and lightly brown, turning as needed, about 5 minutes.
6. Add the smashed garlic and the remaining 2 teaspoons chili powder and 1 teaspoon cumin; cook for 1 to 2 minutes.
7. Add the tomatoes, cilantro sprigs and 1 1/2 cups water and season with salt. Bring to a simmer, then cover, reduce the heat to low and cook until the sauce thickens and the meatballs are tender, about 15 minutes.
8. About 5 minutes before the meatballs are done, toast the rolls in the oven.
9. Place 2 roll halves in each of 4 shallow bowls and top with 4 meatballs.
10. Drizzle with sauce, then pour the remaining sauce into the bowls. Top with avocado, cheese and/or scallions, if desired.
11. Photograph by Antonis Achilleos