Mexican · Lunch
Mexican Meatball Sandwich (Keto)
Spiced beef meatballs simmered in chipotle-tomato sauce, served in a baked mozzarella cheese shell instead of bread, topped with queso oaxaca and avocado. Cumin and oregano season the meatballs, which are pan-seared then finished in sauce for a handheld, keto-adapted take on a Mexican torta.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.2gProtein
43.6gFat
14.1gCarbs
5.1gSugar
5.8gFiber
890mgSodium
146mgChol
17.9gSat Fat
980mgPotassium
520mgCalcium
4.6mgIron
2.9mcgVitamin B12
14mgVitamin C
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Mix ground beef with half the queso oaxaca, minced garlic, cumin, oregano, and salt; shape into four small meatballs.
2
Sear
Heat olive oil in a skillet over medium-high heat and sear the meatballs for 4 minutes, turning occasionally, until browned on all sides.
3
Simmer
Add canned tomato and chopped chipotle with its sauce to the skillet, reduce heat to medium-low, and simmer for 10 minutes until meatballs are firm.
4
Bake
Scatter mozzarella into a thin round on parchment, bake at 400°F for 5 minutes until golden at edges, then cool 2 minutes to firm.
5
Plate
Lay the cheese shell flat, fill with meatballs, sauce, remaining queso oaxaca, and sliced avocado, fold over, squeeze lime juice on top, scatter cilantro, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 2 oz56g queso oaxaca
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp chipotle in adobo plus 1 tsp sauce
- 2/3 cup160g canned tomato
- 2 tbsp2 tbsp olive oil
- 11 avocado
- 4 tbsp60g shredded mozzarella
- 2 tbsp2 tbsp fresh cilantro
- 11 lime
- 2 pinch2 pinch salt
