Best Tex-Mex Meatball Sub
"A fabulous recipe by Judy Kim & Laura Mirashiro."
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 1⁄2 lbs ground beef
- 2 cups shredded Mexican blend cheese, divided
- 1⁄2 cup panko breadcrumbs
- 2 tablespoons freshly chopped parsley, plus more for garnish
- 2 garlic cloves, minced
- 1 jalapeno, finely chopped
- 1 large egg
- 1 teaspoon ground cumin
- kosher salt or sea salt
- fresh ground black pepper
- 1 tablespoon olive oil
- 1⁄2 large onion, chopped fine
- 1 (15 ounce) can crushed tomatoes
- 2 tablespoons chopped chipotle chiles in adobo
directions
- In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg and cumin and season with salt and pepper. Mix until combined, then form into meatballs.
- In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate.
- Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes.
- Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes.
- Garnish with parsley before serving.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
