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Tortas De Albondigas (Mexican Meatball Sub)

Makes: 4 servings
Prep 15 mins Cook 15 mins
Torta de Albondigas (Mexican Meatball Subs)
  • 1 8  ounce package  shredded cabbage with carrot (coleslaw mix)
  • 1/4  cup  snipped fresh cilantro
  • 3  tablespoons  mayonnaise
  • 2  canned  chipotle chile peppers in adobo sauce, finely chopped*
  • 1  tablespoon  lime juice
  • 1  teaspoon  adobo sauce from canned chipotle chile peppers in adobo sauce
  • 1/8  teaspoon  salt
  • 8  ounces  ground chicken or turkey
  • 8  ounces  ground pork
  • 1/4  cup  finely chopped onion
  • 1  tablespoon  minced garlic
  • 1  teaspoon  cumin seed, crushed
  • 1  teaspoon  salt
  • 1  tablespoon  olive oil
  • 4  French-style rolls or hoagie buns, split and toasted
  • 4  1-ounce slices Monterey Jack cheese with jalapeno chile peppers
  • 1  avocado, halved, seeded, peeled, and thinly sliced

1. In a medium bowl stir together cabbage, cilantro, mayonnaise, chipotle chile peppers, lime juice, adobo sauce, and salt; set aside.

2. In a large mixing bowl combine the chicken, pork, onion, garlic, cumin seed, and 1 teaspoon salt. Mix until combined. Form mixture into 1-inch meatballs. In a large nonstick skillet heat olive oil over medium heat. Add meatballs and cook until browned and cooked through, turning occasionally.

3. Place rolls on a baking sheet; top with cheese and melt under broiler. Arrange meatballs on bottom halves of rolls. Top with coleslaw mixture and avocado; add roll tops.

From the Test Kitchen*
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • For extra flavor, in a bowl combine 1/2 cup mayonnaise or salad dressing, 1/2 cup ketchup, and 1 tablespoon smoked paprika. Drizzle over coleslaw and avocado on rolls.
Nutrition Facts (Torta de Albondigas (Mexican Meatball Subs))
  • Servings Per Recipe 4,
  • cal. (kcal) 649,
  • Fat, total (g) 44,
  • chol. (mg) 121,
  • sat. fat (g) 14,
  • carb. (g) 28,
  • Monosaturated fat (g) 16,
  • Polyunsaturated fat (g) 8,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 3,
  • pro. (g) 30,
  • vit. A (IU) 1501,
  • vit. C (mg) 30,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 80,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1212,
  • Potassium (mg) 707,
  • calcium (mg) 290,
  • iron (mg) 3,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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