Mexican Meatball Subs

On Tuesday evenings, we have just about enough time between school drop-off and volleyball pick-up to stuff our faces with Mexican Meatball Subs. Best night of the week.



Mexican Meatball Subs
Serves 8

For the Meatballs:

1 tablespoon olive oil
500g ground pork

500g ground beef

2 eggs, lightly beaten

1 garlic clove, minced

1/2 cup panko

2 teaspoons ancho chilli powder

2 teaspoons ground cumin

salt and pepper

1/4 cup spring onions, finely chopped

1/4 cup coriander leaves, finely chopped

For the Sauce:

1 tablespoon olive oil, if needed
1 garlic cove, finely chopped

2 teaspoons ancho chilli powder

2 teaspoons ground cumin

1 tablespoon flour

2 tablespoons tomato paste

1 cup water

1 can crushed tomatoes

For the Subs:

8 soft hot dog rolls

2 avocados, peeled and mashed with the juice of a lime and a sprinkling of salt

150g fresh mozzarella, torn

1/4 cup spring onions, finely chopped

1/4 cup coriander leaves, finely chopped

Hot sauce

Lime wedges

Make the Meatballs:

Put all the ingredient into a large bowl and mix and squish with your hands until very well combined. Roll into walnut-size balls and place on a baking tray. I got 42 balls out of the mixture. 

Heat the oil in a large frying pan over medium-high heat and fry the meatballs in batches. Fry until they are golden brown on all sides, then remove them to a clean baking tray and continue until all the meatballs have been browned. Set aside.

Make the Sauce:

In the same frying pan you cooked the meatballs in, add a little more oil if needed and gently fry the garlic, chilli powder, cumin and flour. Fry, stirring, for about 1 minute. Add the tomato paste and fry gently for another minute. Add the water and whisk until smooth. Add the crushed tomatoes, bring to the boil and season with salt and pepper. Reduce the sauce to simmer, add the meatballs back to the pan and cook on low for about 15 minutes until the sauce has thickened and the meatballs are tender. If the sauce gets too thick, add a little more water.

Make the Subs:

Preheat the grill (broiler) to medium.

Split the rolls down the middle and lay them on a baking tray. Put some of the mashed avocado into the centre of each roll and then stuff them with meatballs. Dribble lots of sauce onto the meatballs and top with the torn mozzarella. Pop them under the grill (broiler) and toast until the cheese is melted and the rolls are lightly toasted. Sprinkle with chopped coriander and spring onions and serve with hot sauce and lime wedges.