Lunch: Tex-Mex Meatball Sub

Recipe by Judy Kim Kick up the Italian favorite with chipotle and spices.

Ingredients

1/2 c. breadcrumbs
2 garlic cloves, minced
2 c. grated Mexican cheese blend
1/2 tsp. crushed red pepper flakes
1 large egg
kosher salt
Freshly ground black pepper
1 1/2 lb. ground beef
16 oz. crushed tomatoes
2 tbsp. chopped chipotle peppers in adobo sauce
4 hero rolls, sliced lengthwise
1/4 c. chopped fresh Italian parsley

Instructions

Preheat oven to 350 degrees F. In a medium mixing bowl, combine breadcrumbs, 1 minced garlic clove, 1 cup Mexican cheese, chili flakes, egg, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix together well, then add ground beef. Do not over mix. Divide into 12 meatballs and place in a casserole dish. Bake until golden brown, 10 to 15 minutes.
Meanwhile in a large pot over medium-high heat mix together crushed tomatoes, chipotle peppers, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir and simmer for 5 minutes and add meatballs. Turn heat to low and gently toss meatballs with sauce.
Place parchment on a rimmed sheet pan and arrange hero rolls, cut side up. Place 3 meatballs on the bottom piece of each hero roll. Top with a spoonful of tomato sauce and a handful of Mexican cheese. Bake until bread is warmed and cheese is melted, for 3 to 4 minutes.
Top meatballs with parsley and more tomato sauce. Close the sandwich top and serve warm.