Mexican meatball subs
serves
6
Mexican meatball subs
Tasty Mexican meatballs for dinner become subs for lunch with this versatile mid-week meal.
Ingredients (16)
- 1 pack taco seasoning mixture
- 1kg pork and veal mince
- 1 egg, whisked
- ¾ cup (50g) fresh breadcrumbs
- ½ bunch parsley, leaves chopped
- 120ml extra virgin olive oil
- 2 small red onions, chopped
- 2 small red capsicums, chopped
- 3 garlic cloves, crushed
- 400g can black beans
- 400g can chopped tomatoes
- 4 small dinner rolls
- Avocado, to serve
- Coriander (or parsley), to serve
- Lime, to serve
- Sour cream, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Reserve 1 tsp taco seasoning, then combine remaining with minces, egg, breadcrumbs, parsley and season. Form into meatballs using 1 tbs mixture and chill for 30 minutes.
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2.Heat 2 tbs oil in a large frypan over medium-high heat. Add half the meatballs and cook for 8-10 minutes, turning, until cooked through. Repeat with remaining balls and oil.
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3.Wipe pan clean and add 2 tbs oil, onion and capsicum, season and cook for 3-4 minutes until softened. Add the reserved taco seasoning, garlic and black beans and cook for 1 minute until fragrant. Add the chopped tomatoes and ½ cup (125ml) water, and bring to a simmer. Return the meatballs to the mixture and cook for a further 3-4 minutes.
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4.Set aside 8 meatballs, some sauce and remaining ingredients for the subs for lunch.
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5.Serve meatballs for dinner with avocado, coriander, lime and sour cream.
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6.For the lunch boxes, slice open the dinner rolls then add the meatballs and sauce. Drizzle a little lime over the avocado so it doesn’t go brown, then add to rolls with coriander.
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