Tex-Mex Meatball Subs
Prep time
Cook time
Total time
These Tex-Mex Meatball Subs are a great twist on a classic recipe we all love. Taco spiced meatballs, topped with avocado, spicy sour cream and slaw.
Serves: 6 subs
  • 1 lb ground beef
  • 1 lb ground pork
  • ½ cup Panko breadcrumbs
  • 1 large egg
  • ½ small yellow onion, finely diced
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup mayo
  • ¼ 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
  • ½ cup fresh cilantro
  • 6 rolls
  • 6 slices Pepper Jack cheese
  • 2 avocados, pitted and sliced
  • ¼ cup crumbled cotija cheese
  • ½ cup pickled jalapeños, drained
  1. Preheat oven to 375°F. Line a baking sheet with foil, grease with cooking spray and set aside.
  2. 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.
  3. In a small bowl, whisk together the mayo, crema, lime juice, adobe sauce and a pinch salt and pepper until evenly combined. Set aside.
  4. 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.
  5. 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!
Recipe by The Candid Appetite at https://www.thecandidappetite.com/tex-mex-meatball-subs/