Tex-Mex Meatball Sub - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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