Ingredients

• 1 pound meatloaf mix (ground beef, pork and veal)
• 1/4 cup finely crushed tortilla chips
• 1 large egg, beaten
• 1/4 cup chopped fresh cilantro, plus 3 sprigs
• 1/4 cup finely chopped scallions, plus more for garnish (optional)
• 3 cloves garlic; 1 minced, 2 smashed
• 3 teaspoons ancho chili powder
• 2 teaspoons ground cumin
• Kosher salt
• 1 tablespoon extra-virgin olive oil
• 2 cups canned fire-roasted diced tomatoes
• 4 crusty sub rolls, halved and split open
• Diced avocado and crumbled Mexican cheese, for garnish (optional)

Instructions

1. Preheat the oven to 350. Mix the meat, tortilla chips, egg, chopped cilantro, 1/4 cup scallions, minced garlic, 1 teaspoon chili power, 1 teaspoon cumin, and salt to taste in a bowl. Roll into 16 small meatballs.
2. Heat the olive oil in a nonstick skillet over medium heat. Add the meatballs and lightly brown, turning as needed, about 5 minutes. Add the smashed garlic and the remaining 2 teaspoons chili powder and 1 teaspoon cumin; cook for 1 to 2 minutes. Add the tomatoes, cilantro sprigs and 1 1/2 cups water and season with salt. Bring to a simmer, then cover, reduce the heat to low and cook until the sauce thickens and the meatballs are tender, about 15 minutes.
3. About 5 minutes before the meatballs are done, toast the rolls in the oven. Place 2 roll halves in each of 4 shallow bowls and top with 4 meatballs. Drizzle with sauce, then pour the remaining sauce into the bowls. Top with avocado, cheese and/or scallions, if desired.
4. Photograph by Antonis Achilleos