Mexican meatball sandwiches

Ingredients:

• 450 g of a mixture of ground beef, veal, and pork
• 1/4 cup crushed tortilla chips
• 1 large egg, beaten
• 1/4 cup chopped fresh cilantro + 3 sprigs
• 1/4 cup finely chopped green onions, plus extra for serving (optional)
• 3 cloves garlic; 1 minced, 2 crushed
• 3 teaspoons ground ancho pepper
• 2 tsp ground cumin
• 1 tbsp extra-virgin olive oil
• 2 cups canned fire-roasted tomatoes
• 4 sub sandwich buns, cut in half horizontally
• Sliced ​​avocado and crumbled Mexican cheese, for serving (optional)

Preparation:

1. Preheat oven to 175°C.
2. In a bowl, combine the ground beef, crushed tortilla chips, egg, chopped cilantro, 1/4 cup green onion, minced garlic, 1 teaspoon ancho chili powder, 1 teaspoon cumin, and salt to taste. Form into 16 small meatballs.
3. Heat olive oil in a nonstick skillet over medium heat. Add the meatballs and lightly fry, turning as needed, for about 5 minutes. Add the crushed garlic, the remaining 2 teaspoons of ancho powder, and 1 teaspoon of cumin; fry for 1-2 minutes.
4. Add the tomatoes, cilantro sprigs, 1.5 cups of water, and salt. Bring to a boil, then cover, reduce heat to low, and simmer until the sauce thickens and the meatballs are tender, about 15 minutes.
5. About 5 minutes before they are done, toast the buns in the oven.
6. Place 2 bun halves in each of four shallow bowls and top with 4 meatballs. Drizzle with sauce, then ladle the remaining sauce into the bowls. Top with avocado, cheese, and/or green onions.