Mexican · Lunch
Mexican Meatball Sandwich
Baked beef meatballs seasoned with cumin, oregano and chipotle, simmered in a smoky tomato-chipotle sauce and piled into a toasted telera roll with melted Oaxaca cheese, pickled jalapeno and cilantro. Rooted in Mexican torta traditions, the sandwich balances smoky heat, ground beef richness and bright acidity in a handheld lunch format.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
39.8gProtein
31.5gFat
41.2gCarbs
7.8gSugar
4.1gFiber
1380mgSodium
161mgChol
12.6gSat Fat
780mgPotassium
420mgCalcium
5.2mgIron
2.9mcgVitamin B12
8.5mgVitamin C
protein-rich
spice-route
all-time-classics
Instructions
1
Prep
Preheat oven to 400°F (200°C); combine ground beef, breadcrumbs, milk, egg, minced garlic, cumin, oregano and salt in a bowl, mixing gently until just combined.
2
Shape the mixture into 4 evenly sized meatballs about 1.5 inches across and arrange on a foil-lined baking tray with space between each.
3
Bake at 400°F (200°C) for 12–14 minutes until browned and firm to the touch with no pink when cut open.
4
Warm olive oil over medium heat, add remaining garlic and cook 30 seconds until pale gold, then stir in finely chopped chipotle, tomatoes, cumin and oregano; simmer 8 minutes until sauce thickens.
5
Add meatballs to sauce and gently turn to coat; simmer 3 minutes over low heat so they pick up sauce flavour without breaking apart.
6
Toast the split telera roll cut-sides in a dry skillet over medium heat for 1–2 minutes until golden and crisp at the edges.
7
Layer shredded queso Oaxaca onto the roll base, top with sauced meatballs, scatter diced onion, pickled jalapeno and cilantro, then close.
8
Plate
Cut the sandwich in half diagonally and serve immediately while cheese is melted and roll is warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 2 tbsp2 tbsp chipotle in adobo
- 1/2 cup60g, a quarter of a 14.5 oz can canned tomatoes
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 4 tbsp30g breadcrumbs, dried
- 2 tbsp30ml whole milk
- 11 large egg
- 2 tsp10ml olive oil
- 22 telera roll, about 2.5 oz (70g)
- 3 oz86g queso Oaxaca
- 4 tbsp36g white onion
- 2 tbsp16g pickled jalapeno slices
- 2 tbsp8g fresh cilantro leaves
- 1/2 tsp1/2 tsp salt
