Mexican · Lunch
Mexican Meatball Sandwich (Low-Calorie)
Lean beef meatballs seasoned with cumin and oregano, simmered in a chipotle-tomato sauce, and served on a toasted bolillo roll with melted reduced-fat cheese, fresh tomato, avocado, and cilantro.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
394Calories
35.1gProtein
16.9gFat
29.8gCarbs
5.8gSugar
4.3gFiber
812mgSodium
86mgChol
5.9gSat Fat
720mgPotassium
137mgCalcium
4.3mgIron
2.6mcgVitamin B12
9.8mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Combine ground beef, garlic, onion, breadcrumbs, egg white, cumin, oregano, salt and pepper; gently mix, then shape into 4 small meatballs.
2
Bake
Arrange meatballs on a lined sheet and bake at 400°F for 12–14 minutes, turning once, until browned and cooked through.
3
Simmer
Heat 0.5 tsp olive oil over medium heat, add tomatoes and chipotle, and simmer 6–8 minutes until sauce thickens and coats the spoon.
4
Toast
Split the roll and toast cut-side down in a dry skillet over medium heat for 1–2 minutes until golden.
5
Plate
Layer tomato and avocado on roll base, top with sauced meatballs, scatter cheese to melt slightly, add cilantro, close sandwich, cut in half, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lean ground beef (90/10)
- 22 small bolillo roll (2.1 oz, 60g)
- 1 oz28g reduced-fat Monterey Jack cheese
- 4.6 oz65g, about a quarter of a 14.5 oz can canned tomatoes
- 1 oz28g chipotle in adobo
- 2 clove2 clove garlic
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp fresh breadcrumbs
- 2 tbsp2 tbsp egg white
- 1 tsp1 tsp cumin
- 1 tsp1 tsp oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 tsp1 tsp olive oil
- 44 tomato slices
- 1.4 oz40g avocado
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
