Recipes and Cooking Torta de Albondigas (Mexican Meatball Subs) 3.7 (7) Add your rating & review Looking for a twist on the classic meatball sandwich? Try our Torta de Albondigas (Mexican Meatball Sub) recipe. This recipe combines a wide variety of unique and flavorful ingredients like adobo sauce, chipotle chile peppers, lime juice, fresh cilantro and ground pork to create a truly delicious dish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 12, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 8 ounce package shredded cabbage with carrot (coleslaw mix) ¼ cup snipped fresh cilantro 3 tablespoon 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 ⅛ teaspoon salt 8 ounce ground chicken or turkey 8 ounce ground pork ¼ 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 jalapeño chile peppers 1 avocado, halved, seeded, peeled, and thinly sliced Directions In a medium bowl stir together cabbage, cilantro, mayonnaise, chipotle chile peppers, lime juice, adobo sauce, and salt; set aside. 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. 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. * 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. Tips 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. Rate it Print Nutrition Facts (per serving) 649 Calories 44g Fat 28g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 649 % Daily Value * Total Fat 44g 56% Saturated Fat 14g 70% Cholesterol 121mg 40% Sodium 1212mg 53% Total Carbohydrate 28g 10% Total Sugars 3g Protein 30g Vitamin C 29.6mg 148% Calcium 290mg 22% Iron 2.7mg 15% Potassium 707mg 15% Fatty acids, total trans 0.1g Folate, total 80mcg Vitamin B-12 0.7mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.